Crunchy Coconut Chicken Strips (Printer-friendly)
Crispy coconut-panko crusted chicken strips with tropical flavor, baked or fried until golden and juicy.
# What You'll Need:
→ Chicken
01 - 1.3 lbs boneless, skinless chicken breasts or tenders, cut into strips
→ Breading Station
02 - 3/4 cup all-purpose flour
03 - 1 tsp salt
04 - 1/2 tsp black pepper
05 - 1/2 tsp garlic powder
06 - 2 large eggs, beaten
07 - 1 cup unsweetened shredded coconut
08 - 1 cup panko breadcrumbs
→ For Frying or Baking
09 - Vegetable oil, for frying or brushing
→ Optional for Serving
10 - Sweet chili sauce or mango chutney
# How To Make It:
01 - Preheat oven to 400°F if baking. Line a baking sheet with parchment paper and lightly grease with vegetable oil.
02 - Prepare three shallow bowls. In the first, combine the flour, salt, black pepper, and garlic powder. In the second, beat the eggs. In the third, toss together the shredded coconut and panko breadcrumbs.
03 - Dredge each chicken strip through the seasoned flour, shaking off any excess. Dip into the beaten eggs, then press firmly into the coconut-panko mixture, ensuring an even, thorough coating on all sides.
04 - To bake: Arrange the coated strips on the prepared baking sheet and lightly spray or brush with oil. Bake for 18–22 minutes, flipping halfway through, until golden and cooked to an internal temperature of 165°F. To fry: Heat 1 inch of vegetable oil in a large skillet over medium heat. Fry the strips in batches for 2–3 minutes per side until golden brown and cooked through. Drain on paper towels.
05 - Serve hot alongside sweet chili sauce or mango chutney for dipping.
# Expert Hints:
01 -
- The coconut and panko combo creates a crust that stays crunchy even after cooling, making leftovers dangerously snackable.
- You probably have most of these ingredients sitting in your pantry right now, and the ones you need are cheap.
02 -
- The coconut burns faster than you expect, so watch the heat carefully whether baking or frying.
- Pressing the coating on with firm pressure instead of just rolling the chicken makes the difference between a crust that stays on and one that falls off in the pan.
03 -
- Dry the chicken strips with a paper towel before breading because excess moisture is the enemy of a crispy crust.
- Toast the coconut lightly in a dry pan before mixing it with panko for a deeper, more complex flavor in the final coating.