Crunchy Coconut Chicken Strips (Printable Version)
Golden chicken strips with a crispy coconut crust, perfect for dipping as a main or appetizer.
# 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
# Directions:
01 - Preheat oven to 400°F if baking. Line a baking sheet with parchment paper and set aside. If frying, proceed to preparing the chicken.
02 - Cut chicken breasts into strips roughly 3/4 inch thick. Season both sides lightly with salt and pepper.
03 - Arrange three shallow bowls: fill the first with flour; whisk the eggs with milk in the second; combine shredded coconut, panko breadcrumbs, paprika, and garlic powder in the third.
04 - Dredge each chicken strip in flour, shaking off excess. Dip into the egg mixture, then press firmly into the coconut-panko mixture, coating all sides thoroughly.
05 - To fry: heat oil in a large skillet over medium-high heat. Fry chicken strips in batches for 3–4 minutes per side until golden brown and cooked through. Drain on paper towels. To bake: 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 Tips:
01 -
- The coconut crust gets impossibly crunchy while the chicken stays juicy and tender inside, which is a texture combination that will ruin regular chicken tenders for you forever.
- It works equally well pan fried or baked, so you can choose based on your mood rather than being locked into one method.
02 -
- Do not crowd the pan when frying because the oil temperature drops and you end up with greasy soggy coating instead of crunch.
- Pressing the coconut panko mixture firmly onto the chicken with your hands is the single most important step for getting the crust to actually stick.
03 -
- For an extra thick crust that will blow your mind, repeat the egg and coconut panko steps a second time before cooking.
- Let the coated strips rest on a plate for five minutes before frying so the breading sets and adheres better during cooking.