Crunchy Coconut Chicken (Print Page)

Golden chicken strips with a crispy coconut and panko crust, perfect for dipping.

# What You 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

# 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 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 crust stays incredibly crunchy even after cooling, which means leftovers (if you have any) are still wonderful the next day.
  • You can pan fry or bake these strips depending on your mood, and either way they come out golden and irresistible.
  • Kids who normally refuse anything adventurous will devour these because the coconut flavor is subtle and the crunch is downright fun.
02 -
  • Do not crowd the pan because dropping cold chicken into the oil drops the temperature and you end up with greasy soggy strips instead of crispy ones.
  • If the coconut starts browning too quickly, lower the heat slightly because coconut can go from golden to burnt in seconds.
  • Letting the coated strips rest for 5 minutes on a plate before frying helps the crust adhere better during cooking.
03 -
  • Use one hand for the flour and egg steps and your other hand for the dry coconut mixture to avoid breading your own fingers into clumpy mittens.
  • For an extra thick crust, repeat the egg and coconut panko dip a second time before cooking, which creates a seriously impressive shell.

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