Crunchy Coconut Chicken Strips (Print version)
Crispy coconut-crusted chicken strips, golden and juicy, perfect for dipping or serving as a satisfying main dish.
# What goes in:
→ 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
# Cooking 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.
# Tips from flavorandfeast:
01 -
- The coconut and panko crust creates a shatteringly crisp shell that stays crunchy even as leftovers the next day.
- You can pan fry or bake them depending on your mood, and either way the juicy interior stays perfectly tender.
02 -
- Do not crowd the skillet or the oil temperature drops and you end up with soggy coconut instead of the crunch you are after.
- Press the coconut panko mixture firmly onto each strip with your palms because a loose coating falls right off in the pan.
03 -
- Let the coated strips rest on a plate for five minutes before frying so the breading adheres and does not slide off in the oil.
- Toast the shredded coconut in a dry pan before mixing it into the breading to deepen its flavor tenfold.