Coconut chicken strips are a super popular dish, and this recipe makes them even better!
These strips are great for a fun dinner during the week, as a snack when friends come over, or even for a tasty lunch.
What makes them so good? It’s the crispy outside and the hint of coconut. The mix of sweet and savory flavors is amazing!
Recipe Overview
These crispy coconut chicken tenders have a wonderful mix of textures and tastes. We take juicy chicken and coat it twice. First, we use seasoned flour. Then, we use a mix of coconut flakes and panko breadcrumbs.
This makes the outside super crispy and golden brown. The coconut gives a bit of sweetness that goes great with the chicken.
You can serve them with your favorite dipping sauce. Sweet chili sauce or honey mustard are great choices.
They’re also yummy on top of a salad or in a wrap for a fast and tasty meal.
It’s a dish the whole family will love, and it’s usually gone very quickly!
Ingredients for Coconut Crusted Chicken Strips
- 1 ½ pounds of chicken breasts (boneless and skinless), cut into strips
- 1 cup of all-purpose flour
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- ½ teaspoon of garlic powder
- ½ teaspoon of paprika
- 2 big eggs, beaten up
- 1 cup of sweetened shredded coconut
- 1 cup of panko breadcrumbs
- Vegetable or canola oil, for frying
Ingredient Notes & Substitutions:
- Chicken: You can use chicken tenders if you don’t have breasts.
- Flour: If you need it, gluten-free all-purpose flour works just as well.
- Coconut: You can use unsweetened coconut, but it won’t be as sweet.
- Panko: If you don’t have panko, regular breadcrumbs are okay, but it won’t be as crunchy.
- Oil: Use an oil that can handle high heat for the best frying.
Step-by-Step Instructions
- Prepare the Chicken: Cut the chicken breasts into strips about 1-inch thick. This helps them cook evenly.
- Set Up Dredging Stations: Get three shallow dishes. In the first, mix the flour, salt, pepper, garlic powder, and paprika. Stir it well so the spices are mixed evenly.
- In the second dish, beat the eggs until they are light and bubbly.
- In the third dish, mix the shredded coconut and panko breadcrumbs. Make sure the coconut is spread evenly.
- Dredge the Chicken: Take each chicken strip and cover it in the flour mixture. Make sure it’s all covered. Shake off any extra flour.
- Then, dip the chicken in the beaten eggs. Let any extra egg drip off.
- Finally, press the chicken into the coconut and panko mix. Cover it completely. Press gently so it sticks.
- Fry the Chicken: Heat about ½ inch of oil in a big pan over medium-high heat. The oil is ready when a bit of the breadcrumb mix sizzles right away.
- Carefully put the coated chicken strips in the hot oil. Don’t put too many in at once. Cook in batches if you need to.
- Fry for about 3-4 minutes on each side. They should be golden brown and cooked all the way through. The inside should be 165°F (74°C). A meat thermometer can help check.
- Drain and Serve: Take the cooked chicken strips out and put them on a plate with paper towels. This helps get rid of extra oil.
- Serve right away with your favorite dipping sauces.
Variations & Tips
- Spice it Up: Add a tiny bit of cayenne pepper to the flour for a little heat.
- Baked Version: For a healthier choice, bake the chicken at 400°F (200°C) for 20-25 minutes. Flip them halfway through. Bake until they are golden brown and cooked.
- Make-Ahead: You can coat the chicken ahead of time. Keep them in the fridge for up to 24 hours before frying.
- Storage: Leftover chicken can be kept in a sealed container in the fridge for up to 3 days.
- Reheating: Reheat in an oven at 350°F (175°C) until warm and crispy, or you can use an air fryer for a great result.
- Serve with: sweet chili sauce, honey mustard, or even a tangy mango salsa.
Key Details for Coconut Crusted Chicken Strips
- Prep time: 20 minutes
- Cook time: 15 minutes
- Total time: 35 minutes
- Servings: 4-6
- Equipment you’ll need: Three shallow dishes, large skillet, paper towels
FAQ
-
Can I use frozen chicken breasts?
Yes, but make sure they are fully thawed before starting. Dry them with paper towels to get rid of extra water.
-
How can I tell if the oil is hot enough?
Drop a little bit of the breadcrumb mix into the oil. If it sizzles and starts to brown, the oil is ready. If it sinks and doesn’t sizzle, the oil needs to be hotter.
-
Can I use different types of coconut?
Sweetened shredded coconut is best for flavor, but you can use unsweetened or flaked coconut. The sweetness will be different.
-
What if I don’t have panko breadcrumbs?
Regular breadcrumbs work, but it won’t be as crispy. You can also crush cornflakes or crackers for a similar crunch.
-
Can I bake these instead of frying them?
Yes! Baking is healthier. Bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden and cooked.
-
How do I store leftovers?
Store leftovers in a sealed container in the fridge for up to 3 days. Reheat in the oven or air fryer to keep them crispy.
Coconut Crusted Chicken Strips
Ingredients
- 1 ½ pounds of chicken breasts boneless and skinless, cut into strips
- 1 cup of all-purpose flour
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- ½ teaspoon of garlic powder
- ½ teaspoon of paprika
- 2 big eggs beaten up
- 1 cup of sweetened shredded coconut
- 1 cup of panko breadcrumbs
- Vegetable or canola oil for frying
Instructions
- Prepare the Chicken: Cut the chicken breasts into strips about 1-inch thick. This helps them cook evenly.
- Set Up Dredging Stations: Get three shallow dishes. In the first, mix the flour, salt, pepper, garlic powder, and paprika. Stir it well so the spices are mixed evenly.
- In the second dish, beat the eggs until they are light and bubbly.
- In the third dish, mix the shredded coconut and panko breadcrumbs. Make sure the coconut is spread evenly.
- Dredge the Chicken: Take each chicken strip and cover it in the flour mixture. Make sure it's all covered. Shake off any extra flour.
- Then, dip the chicken in the beaten eggs. Let any extra egg drip off.
- Finally, press the chicken into the coconut and panko mix. Cover it completely. Press gently so it sticks.
- Fry the Chicken: Heat about ½ inch of oil in a big pan over medium-high heat. The oil is ready when a bit of the breadcrumb mix sizzles right away.
- Carefully put the coated chicken strips in the hot oil. Don't put too many in at once. Cook in batches if you need to.
- Fry for about 3-4 minutes on each side. They should be golden brown and cooked all the way through. The inside should be 165°F (74°C). A meat thermometer can help check.
- Drain and Serve: Take the cooked chicken strips out and put them on a plate with paper towels. This helps get rid of extra oil.
- Serve right away with your favorite dipping sauces.