Crunchy Coconut Chicken Strips (Print Version)
Golden coconut-panko crusted chicken strips with tropical crunch, baked or fried to perfection.
# What You Need:
→ Meat
01 - 1.3 lbs boneless, skinless chicken breasts or tenders, cut into strips
→ Breading
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
→ Optional for Serving
10 - Sweet chili sauce or mango chutney
# How To Make It:
01 - If baking, preheat oven to 400°F. Line a baking sheet with parchment paper and lightly grease the surface. If frying, set a large skillet aside for later use.
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, mix 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, allowing any drips to fall away. Press firmly into the coconut-panko mixture, ensuring an even, thorough coating on all sides.
04 - Arrange the coated strips on the prepared baking sheet. Lightly spray or brush the tops with vegetable oil. Bake for 18 to 22 minutes, flipping halfway through, until the crust is golden and the chicken is cooked through to an internal temperature of 165°F.
05 - Heat about 1 inch of vegetable oil in a large skillet over medium heat. Fry the coated chicken strips in batches, 2 to 3 minutes per side, until golden brown and cooked through. Transfer to a plate lined with paper towels to drain.
06 - Serve the coconut chicken strips hot, accompanied by sweet chili sauce or mango chutney if desired.
# Handy Tips:
01 -
- The coconut and panko crust delivers a crunch that rivals any fried restaurant chicken, but you can bake it and still get that satisfaction.
- It is one of those recipes that feels special enough for guests yet easy enough for a weeknight when you are already tired.
02 -
- Press the coconut mixture firmly onto the chicken rather than just tossing it, or you will end up with bald patches and a sad plate.
- If your coconut starts browning too fast while frying, turn the heat down a notch and be patient, coconut goes from golden to burnt faster than you think.
03 -
- Dry your chicken strips with a paper towel before breading because wet chicken makes the flour clump and the coating will not stick properly.
- Use one hand for the dry bowls and one hand for the egg to avoid the dreaded club hand situation where your fingers get breaded instead of the chicken.