Coconut Crusted Chicken Strips
Crispy coconut chicken tenders with a wonderful mix of textures and tastes. Juicy chicken coated in seasoned flour and a mix of coconut flakes and panko breadcrumbs for a super crispy and golden brown outside.
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.