Crunchy Coconut Chicken Strips (Print version)

Golden chicken strips with a crispy coconut-panko crust, perfect for dipping. Quick, easy, and irresistible.

# 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 if baking. Line a baking sheet with parchment paper. Alternatively, prepare a large skillet for stovetop frying.
02 - Cut chicken breasts into strips about 3/4 inch thick. Season both sides lightly with salt and pepper.
03 - Arrange three shallow bowls: fill the first with flour, the second with eggs beaten with milk, and the third with shredded coconut, panko breadcrumbs, paprika, and garlic powder mixed together.
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, until golden and crispy.
06 - Serve hot with your favorite dipping sauce such as sweet chili, mango chutney, or creamy sriracha.

# Tips from flavorandfeast:

01 -
  • The coconut crust stays impossibly crispy even after cooling, making leftovers dangerous because you will keep sneaking pieces from the fridge.
  • It works equally well pan fried or oven baked, so you never have an excuse not to make it.
  • Kids treat these strips like chicken nuggets and adults treat them like something from a restaurant menu, which means everyone at the table is happy.
02 -
  • Do not crowd the pan because the coconut needs space to crisp and overcrowding turns everything soggy and sad.
  • Press the coating on with your hands rather than just rolling the chicken, because a loose coating falls off the moment it hits the oil.
  • Let the fried strips rest on paper towels for just one minute before serving so the crust sets and stays crunchy.
03 -
  • Double coating by repeating the egg and coconut panko steps creates an outrageously thick crust that tastes like something from a state fair.
  • Pattting the coated strips dry with your hands before frying prevents oil splatter and helps the crust seize up faster.

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