Crunchy Coconut Chicken Strips (Printable Version)

Golden chicken strips with a crispy coconut-panko crust, baked or fried for irresistible tropical crunch.

# What You 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 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1/2 teaspoon 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, as needed for frying or brushing

→ Optional Serving Accompaniments

10 - Sweet chili sauce or mango chutney, for dipping

# Method:

01 - Preheat the oven to 400°F if baking. Line a baking sheet with parchment paper and lightly grease the surface with oil.
02 - Arrange three shallow bowls. In the first, whisk together the flour, salt, black pepper, and garlic powder. In the second, beat the eggs until smooth. In the third, toss together the shredded coconut and panko breadcrumbs until evenly combined.
03 - Dredge each chicken strip through the seasoned flour, shaking off any excess. Dip into the beaten eggs, allowing the surplus to drip off, then press firmly into the coconut-panko mixture, coating all sides thoroughly.
04 - To bake: Arrange the breaded strips on the prepared baking sheet and lightly spray or brush with oil. Bake for 18 to 22 minutes, flipping halfway through, until golden and cooked to an internal temperature of 165°F. To fry: Heat about 1 inch of oil in a large skillet over medium heat. Fry the strips in batches for 2 to 3 minutes per side until deeply golden and cooked through. Transfer to paper towels to drain.
05 - Serve the chicken strips hot alongside sweet chili sauce or mango chutney for dipping.

# Expert Tricks:

01 -
  • The coconut creates this incredible crispy exterior that stays crunchy even after baking
  • It comes together in under 40 minutes but tastes like something from a restaurant
  • You can fry or bake depending on your mood and how much cleanup you want
02 -
  • Do not skip the step of pressing the coconut mixture onto the chicken or it will fall off during cooking
  • Let the chicken rest for a couple minutes after cooking so the coating sets up and stays crisp
03 -
  • Keep one hand dry for the flour bowl and use your wet hand for the egg bowl to prevent clumpy fingers
  • If your coconut is toasting too fast while baking, tent loosely with foil

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