Crunchy Coconut Chicken Strips (Print Version)
Golden coconut-panko crusted chicken strips bursting with tropical crunch. Ready in 40 minutes.
# 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 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, as needed for frying or brushing
→ Optional Serving Accompaniments
10 - Sweet chili sauce or mango chutney, for dipping
# How-To Steps:
01 - Preheat the oven to 400°F if baking. Line a baking sheet with parchment paper and lightly grease the surface.
02 - Arrange three shallow bowls. In the first, whisk together the flour, salt, black pepper, and garlic powder. In the second, place the beaten eggs. In the third, toss the shredded coconut with the 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 extra to drip off, then press firmly into the coconut-panko mixture, coating all sides thoroughly.
04 - To bake: Arrange the coated 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 through. 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 golden brown and cooked through. Drain on paper towels.
05 - Transfer the coconut chicken strips to a serving platter while hot. Offer sweet chili sauce or mango chutney alongside for dipping if desired.
# Expert Tips:
01 -
- The coconut and panko combination creates a crunch so loud you can hear it across the room, and that is not an exaggeration.
- It works beautifully whether you bake or fry, so you are never locked into one method.
- Kids treat these strips like chicken nuggets from heaven, and adults keep reaching for seconds without realizing it.
02 -
- Press the coconut mixture firmly onto each strip rather than just tossing it, because loose coating falls off during cooking and leaves bald patches.
- If frying, do not crowd the pan because the oil temperature drops and you end up with greasy soggy strips instead of shatteringly crisp ones.
03 -
- Dry the chicken strips with a paper towel before breading because excess moisture is the enemy of adhesion and your coating will slide right off.
- Toast the coconut in a dry pan for two minutes before mixing it with panko, which deepens the flavor dramatically and makes the crust taste richer before it even hits the heat.