Crunchy Coconut Chicken Strips (Printable)
Crispy coconut-panko crusted chicken strips, baked or fried to golden perfection with tropical flavor.
# 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
→ Optional for Serving
10 - Sweet chili sauce or mango chutney
# How-To Steps:
01 - Preheat the oven to 400°F if baking. Line a baking sheet with parchment paper and lightly grease it with oil.
02 - Prepare three shallow bowls. In the first, whisk together the flour, salt, black pepper, and garlic powder. In the second, beat the eggs until smooth. In the third, combine 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 the extra to drip off. 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 18–22 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 2–3 minutes per side until golden brown and cooked through. Transfer to paper towels to drain.
05 - Serve hot with sweet chili sauce or mango chutney on the side, if desired.
# Expert Advice:
01 -
- The coconut and panko crust delivers a crunch that rivals any restaurant fried chicken, but you can bake it and still get that golden magic.
- It pairs with almost any dipping sauce you have lurking in the fridge, from sweet chili to a quick squeeze of lime mayo.
- Kids treat these strips like chicken nuggets and adults treat them like something fancy, so everyone at the table is happy.
02 -
- If your coconut is sweetened, lower the oven temperature by about 10 degrees or watch the pan like a hawk because sugar burns fast and takes the whole crust with it.
- Pressing the coating onto the chicken with your hands instead of just rolling it makes the difference between a crust that stays on and one that slides off in patches.
03 -
- Dry the chicken strips with a paper towel before breading because wet chicken makes the flour clumpy and the egg slides right off instead of coating evenly.
- Toast the coconut in a dry pan for two minutes before mixing it with the panko and it will taste exponentially more fragrant and complex.