Crunchy Coconut Chicken Strips (Printable)
Golden chicken strips with a crispy coconut crust, perfect for dipping or serving as a satisfying main dish.
# What You’ll Need:
→ Chicken
01 - 1 lb boneless, skinless chicken breasts
02 - Salt and pepper, to taste
→ Breading
03 - 2 large eggs
04 - 1/4 cup milk (or coconut milk for extra flavor)
05 - 2/3 cup all-purpose flour
06 - 1 cup shredded unsweetened coconut
07 - 1/2 cup panko breadcrumbs
08 - 1/2 tsp paprika
09 - 1/2 tsp garlic powder
→ For Frying
10 - 1/2 cup vegetable oil
# How To Make It:
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 3/4 inch thick. Season lightly with salt and pepper.
03 - Set up three shallow bowls: one with flour; a second with eggs beaten with milk; a third with shredded coconut, panko breadcrumbs, paprika, and garlic powder mixed until combined.
04 - Dredge each chicken strip in flour, then dip in the egg mixture, then coat thoroughly with the coconut-panko mixture.
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.
# Expert Tips:
01 -
- The coconut and panko crust stays remarkably crunchy even after ten minutes on a plate, making it ideal for parties where food sits out.
- You can pan fry or bake these strips with nearly identical results, so you are never locked into one cooking method.
- Kids who normally reject anything adventurous will devour these because the sweetness of toasted coconut is irresistible.
02 -
- If the oil is not hot enough when you add the chicken, the coating will soak up grease instead of sealing and crisping, so test with a small piece of coconut first.
- Do not crowd the skillet because dropping in too many strips at once drops the oil temperature and you end up steaming instead of frying.
03 -
- Pound the chicken breasts to an even thickness before slicing so no strip is thicker than another and everything cooks through simultaneously.
- Toast the shredded coconut in a dry pan for two minutes before adding it to the breading mixture and you will double the depth of coconut flavor in every bite.