Crunchy Coconut Chicken Strips (Printable Version)
Crispy coconut-crusted chicken strips, golden and juicy, perfect for dipping or serving 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.
# Expert Advice:
01 -
- The coconut crust stays incredibly crunchy even after cooling, which means they are just as good cold from the fridge the next day.
- You can fry or bake them depending on your mood, and either way the juicy interior against that crispy shell is unforgettable.
02 -
- If the oil is not hot enough when you add the chicken, the coconut coating will absorb oil and turn greasy instead of crisp, so wait until you see a shimmer across the surface.
- Pressing the coconut mixture firmly onto the chicken with your hands, not just rolling it, is what keeps the crust attached through cooking and flipping.
03 -
- Dry the raw chicken strips with a paper towel before seasoning them because excess moisture is the enemy of a coating that actually sticks.
- Toast the shredded coconut in a dry pan for two minutes before mixing it with the panko, and you will unlock a depth of flavor that surprises everyone who tries it.