Crunchy Coconut Chicken Strips (Print View)
Juicy chicken strips with a crispy coconut and panko crust, golden-fried to perfection for dipping.
# What You Need:
→ Chicken
01 - 1 lb boneless, skinless chicken breasts
02 - Salt and pepper, to taste
→ Breading
03 - 2 large eggs
04 - 1/4 cup milk (or coconut milk for extra flavor)
05 - 2/3 cup all-purpose flour
06 - 1 cup shredded unsweetened coconut
07 - 1/2 cup panko breadcrumbs
08 - 1/2 tsp paprika
09 - 1/2 tsp garlic powder
→ For Frying
10 - 1/2 cup vegetable oil
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper if baking instead of frying.
02 - Slice chicken breasts into strips roughly 3/4 inch thick. Season lightly with salt and pepper.
03 - Set up three shallow bowls: one with flour; a second with eggs beaten with milk; a third with shredded coconut, panko breadcrumbs, paprika, and garlic powder mixed until combined.
04 - Dredge each chicken strip in flour, then dip in the egg mixture, then coat thoroughly with the coconut-panko mixture.
05 - For frying: Heat oil in a large skillet over medium-high heat. Fry chicken strips in batches, 3–4 minutes per side, until golden brown and cooked through. Drain on paper towels. For baking: Arrange coated strips on the prepared baking sheet, spray lightly with oil, and bake 18–20 minutes, flipping halfway through, until golden and crispy.
06 - Serve hot with your favorite dipping sauce.
# Expert Hints:
01 -
- The coconut crust stays incredibly crunchy even as it cools, making these just as good at room temperature as they are piping hot.
- You can pan fry or bake them depending on your mood, and either way the result is golden and irresistible.
02 -
- If the coconut starts browning too fast in the pan, your heat is too high and you need to drop it slightly or the outside will burn before the chicken cooks through.
- Letting the coated strips rest on a plate for five minutes before frying helps the breading adhere firmly and reduces the chance of it sliding off in the oil.
03 -
- For an outrageously crunchy crust, double coat by repeating the egg dip and coconut panko press one more time before cooking.
- Toast the shredded coconut in a dry pan for two minutes before mixing it into the breading and the entire kitchen will smell incredible while adding an extra layer of flavor.