Crunchy Coconut Chicken Strips (Print Version)
Golden chicken strips with a crispy coconut crust, perfect for dipping. Ready in 35 minutes.
# 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. 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 Tips:
01 -
- The coconut and panko crust stays incredibly crunchy even after cooling, which makes leftovers actually worth eating.
- You can pan fry or bake these depending on your mood and still get a fantastic result.
02 -
- Do not crowd the pan or the oil temperature drops and you end up with soggy coating instead of crunch.
- If the coconut starts browning too fast, turn the heat down slightly because coconut can go from golden to burnt very quickly.
03 -
- For an outrageously thick crust, repeat the egg and coconut panko steps a second time before cooking.
- Let the coated strips sit on a plate for five minutes before frying so the breading adheres firmly and does not slide off in the pan.