Crunchy Coconut Chicken Strips (Printable version)
Crispy coconut-crusted chicken strips, golden and juicy, perfect for dipping or serving as a main dish.
# 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:
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 Advice:
01 -
- The coconut and panko combo creates a crust that stays shatteringly crisp even after cooling.
- You can fry or bake them depending on your mood, and either way the chicken inside stays incredibly juicy.
02 -
- If the oil is not hot enough the coconut will soak up grease instead of crisping, so test with a small flake first and watch for an immediate sizzle.
- For a double coat that clings like armor, repeat the egg dip and coconut press one more time before frying.
03 -
- Pat the chicken completely dry before seasoning because excess moisture is the enemy of a crust that actually sticks.
- Let the coated strips rest on a plate for five minutes before frying so the breading can set and fuse to the meat.