Crunchy Coconut Chicken Strips (Printable)
Crispy coconut-crusted chicken strips, golden baked or fried with tropical flavor and satisfying crunch.
# 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 tsp salt
04 - 1/2 tsp black pepper
05 - 1/2 tsp 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, for frying or brushing
→ For Serving
10 - Sweet chili sauce or mango chutney
# Directions:
01 - Preheat oven to 400°F if baking. Line a baking sheet with parchment paper and lightly grease the surface.
02 - Arrange 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, toss the shredded coconut with the panko breadcrumbs until evenly combined.
03 - Dredge each chicken strip through the seasoned flour, shaking off any excess. Dip into the beaten eggs, allowing the surplus to drip off, then press firmly into the coconut-panko mixture, coating all sides thoroughly.
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 alongside sweet chili sauce or mango chutney for dipping.
# Expert Hints:
01 -
- The coconut and panko combo creates a crust that stays crunchy even after cooling, which makes these perfect for packing or party spreads.
- Baking works beautifully but frying takes it to a place that will ruin you for regular chicken tenders forever.
02 -
- Do not crowd the pan or the baking sheet because steam will build between the strips and turn your beautiful crust soggy before it sets.
- Pressing the coconut mixture firmly onto the chicken rather than just rolling it makes the difference between a crust that stays on and one that falls off in clumps.
03 -
- One hand for dry ingredients and one hand for wet keeps the breading process from turning into a sticky mess that ends with your fingers breaded too.
- Toasting the coconut in a dry pan for just a couple minutes before mixing it with panko intensifies the flavor dramatically and is absolutely worth the extra step.