Crunchy Coconut Chicken Strips (Printable)
Crispy coconut-panko crusted chicken strips, baked or fried until golden with juicy, tender meat inside.
# 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 teaspoon salt
04 - 1/2 teaspoon 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
→ For Serving
10 - Sweet chili sauce or mango chutney
# How To Make:
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, combine the flour, salt, black pepper, and garlic powder. In the second, place the beaten 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, coating all sides evenly.
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 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 golden brown and cooked through. Drain on paper towels.
05 - Serve hot alongside sweet chili sauce or mango chutney.
# Expert Advice:
01 -
- The coconut and panko crust delivers a crunch that rivals any fried chicken but feels lighter and more interesting on the palate.
- You can bake or fry these strips depending on your mood, and either way the results are genuinely golden and irresistible.
- Sweet chili sauce drizzled over the top turns this into a dish people will request by name at every gathering.
02 -
- Pat the chicken completely dry before breading because any surface moisture will prevent the flour from adhering and your coating will slide off during cooking.
- If you are frying, do not crowd the pan because dropping the oil temperature results in greasy strips rather than shatteringly crisp ones.
03 -
- One hand for the dry station and one hand for the wet saves you from the dreaded club hand of glued-on breading that happens when you use the same fingers for flour, egg, and coconut.
- Toast the coconut briefly in a dry pan before mixing it with panko to deepen its flavor, but watch it like a hawk because it goes from golden to charred in seconds.