Crunchy Coconut Chicken Strips (Printable Version)
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
# Directions:
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.
# Quick Tips:
01 -
- The coconut and panko crust creates a crunch that rivals any restaurant fried chicken, but it comes together in under 35 minutes from start to finish.
- You can fry or bake these strips depending on your mood, and either way the juicy interior paired with that shatteringly crisp coating will make you look like a kitchen genius.
02 -
- Sweetened coconut will burn quickly in hot oil and leave a bitter taste, so always grab the unsweetened bag for this recipe.
- If your coating is falling off during frying, your oil is either not hot enough or you are crowding the pan, which drops the temperature and steams the crust instead of frying it.
03 -
- Use one hand for the dry bowl and one hand for the wet bowl during breading to avoid the dreaded claw fingers coated in a thick paste of flour and egg.
- For the crispiest baked version, place a wire rack on top of the baking sheet so hot air circulates underneath the strips instead of letting the bottom steam against the parchment.