Crunchy Coconut Chicken Strips (Print Page)

Golden chicken strips with a crispy coconut crust, perfect for dipping. Ready in 35 minutes.

# What You 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

# Directions:

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 - 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 such as sweet chili sauce, mango chutney, or a creamy sriracha dip.

# Expert Tips:

01 -
  • The coconut crust stays incredibly crunchy even after cooling, making leftovers just as exciting as fresh ones.
  • You can fry or bake these strips and either way they come out golden and juicy inside.
  • Dairy free by default, so it works for nearly everyone at the table without any extra effort.
02 -
  • Sweetened coconut will brown too quickly and taste burnt before the chicken is cooked through, so always choose unsweetened.
  • Do not crowd the skillet because the oil temperature drops and you end up with greasy strips instead of crispy ones.
  • Letting the coated strips rest for five minutes before frying helps the crust bond to the chicken and reduces shedding in the pan.
03 -
  • For an impossibly thick crust, run each strip through the egg and coconut panko steps a second time before cooking.
  • Test the oil with a small flake of coconut before adding chicken, and if it sizzles immediately you are ready to fry.

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