Crunchy Coconut Chicken Strips (Printer-Friendly)
Crispy coconut-crusted chicken strips, golden and juicy, perfect for dipping or as a satisfying main dish.
# What You'll 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 Make It:
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 such as sweet chili sauce, mango chutney, or a creamy sriracha dip.
# Expert Advice:
01 -
- The coconut and panko combo creates a crust that stays crunchy even after cooling, which makes these perfect for parties and lunchboxes.
- You can fry or bake them depending on your mood, and both paths lead to genuinely crispy, golden results.
- They come together in about half an hour with ingredients you probably already have in your pantry.
02 -
- If the oil is not hot enough when you start frying, the coconut will absorb grease instead of crisping up, and the whole crust turns soggy and heavy.
- Letting the coated strips rest for five minutes on a plate before cooking helps the breading adhere firmly and reduces fallout in the pan.
03 -
- For an outrageously thick crust, run each strip through the egg and coconut panko steps a second time before cooking.
- Use one hand for the dry bowl and the other for the wet bowl during breading, and your fingers will thank you for avoiding the dreaded batter handcuffs.