Crunchy Coconut Chicken Strips (Print View)

Golden coconut-panko crusted chicken strips with tropical crunch. Bake or fry for a crispy, juicy result.

# 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 kosher 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 Serving Suggestions

10 - Sweet chili sauce or mango chutney, for dipping

# How To Make It:

01 - Preheat 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 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, allowing drips to fall away. Press firmly into the coconut-panko mixture, coating all sides evenly.
04 - To bake: Arrange coated strips on the prepared baking sheet and lightly spray or brush with oil. Bake 18–22 minutes, flipping halfway through, until golden and cooked to 165°F internally. To fry: Heat about 1 inch of oil in a large skillet over medium heat. Fry strips in batches, 2–3 minutes per side, until deep golden brown and cooked through. Drain on paper towels.
05 - Transfer to a serving platter while hot. Offer sweet chili sauce or mango chutney alongside for dipping.

# Expert Hints:

01 -
  • The coconut and panko crust creates a crunch that holds up even after sitting out, which makes these strips incredible party food.
  • You can bake or fry them depending on your mood and still get jaw dropping results.
  • They are naturally dairy free, so you can serve them to almost anyone without a second thought.
02 -
  • Press the coconut panko mixture on with your palms, not just a gentle toss, because loose coating falls off in the pan every single time.
  • If frying, do not crowd the pan because the oil temperature drops and you end up with soggy strips instead of the crunch you are after.
03 -
  • Dry your chicken strips with a paper towel before breading because moisture is the enemy of adhesion.
  • Let the coated strips rest for five minutes before cooking so the breading fuses to the meat and stays put.

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