Crunchy Coconut Chicken Strips (Print)
Golden chicken strips with a crispy coconut and panko crust, perfect for dipping.
# What You’ll Need:
→ Chicken
01 - 1 lb boneless, skinless chicken breasts
02 - Salt and pepper, to taste
→ Breading
03 - 2 large eggs
04 - ¼ cup milk (or coconut milk for extra flavor)
05 - ⅔ cup all-purpose flour
06 - 1 cup shredded unsweetened coconut
07 - ½ cup panko breadcrumbs
08 - ½ tsp paprika
09 - ½ tsp garlic powder
→ For Frying
10 - ½ cup vegetable oil
# How To Make:
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 ¾ inch thick. Season lightly with salt and pepper.
03 - Arrange three shallow bowls: one with flour, a second with eggs beaten with milk, and a third with shredded coconut, panko breadcrumbs, paprika, and garlic powder mixed until well combined.
04 - Dredge each chicken strip in flour, then dip in the egg mixture, then coat thoroughly with the coconut-panko mixture, pressing gently to adhere.
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 such as sweet chili sauce, mango chutney, or a creamy sriracha dip.
# Expert Tips:
01 -
- The coconut crust gets absurdly crunchy while the chicken stays tender and juicy inside, which feels like a magic trick for so little effort.
- You can fry or bake these depending on your mood, and either way they vanish from the plate in minutes.
02 -
- Do not rush the oil temperature, because if the pan is not hot enough the coconut will absorb oil instead of crisping and you end up with greasy, sad strips.
- Pressing the coating on firmly with your hands rather than just tossing it on makes the difference between a crust that stays and one that flakes off entirely.
03 -
- For a double coated version that is practically encased in coconut armor, simply repeat the egg and coconut panko steps a second time before frying.
- Let the coated strips rest on a plate for five minutes before cooking, which helps the breading adhere and prevents the dreaded pan shedding.