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Here are the ingredients you need to make crispy coconut chicken strips. Each item adds its own flavor and texture. - 1 pound chicken breasts, cut into strips - 1 cup shredded coconut - 1 cup panko breadcrumbs - 1/2 cup all-purpose flour - 2 large eggs - Seasonings: garlic powder, onion powder, paprika, salt, pepper - Oil for frying Each ingredient plays a key role. The chicken gives you protein. Coconut adds a sweet crunch. Panko breadcrumbs create that perfect crispy bite. Flour helps the coating stick. Eggs bind everything together. The seasonings bring extra flavor to the dish. Lastly, the oil is what makes it all crispy and golden. You can use coconut oil or vegetable oil depending on your taste. {{ingredient_image_1}} To start, prepare your dredging station. In one shallow bowl, add 1/2 cup of all-purpose flour. Season it with salt, pepper, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Next, take a second bowl and whisk 2 large eggs until they are smooth. In a third bowl, mix 1 cup of shredded coconut with 1 cup of panko breadcrumbs. This setup makes coating easier and keeps your hands clean. Now, take each chicken strip, about 1 pound cut into strips, and dip it in the seasoned flour. Make sure to shake off any excess flour. Next, coat the chicken strip in the beaten eggs, ensuring it is fully covered. Finally, roll the chicken in the coconut-panko mixture. Press lightly to make sure it sticks well. Repeat this for all the chicken strips. Heat enough oil in a large skillet over medium heat. You want about 1/4 inch of oil in the pan. To check if the oil is hot, drop a small piece of the coconut mixture into it. If it sizzles, you’re ready. Carefully add a few chicken strips to the skillet, but don’t overcrowd it. Fry each strip for about 3 to 4 minutes on each side. They should turn golden brown and be fully cooked. Once done, remove the chicken strips and place them on a paper towel-lined plate to drain any excess oil. Enjoy them warm! To make your chicken strips super crispy, use panko breadcrumbs. Panko is lighter and crunchier than regular breadcrumbs. It gives your chicken a great texture. Next, oil temperature is key. Heat your oil to medium heat before frying. If the oil is too cold, the chicken will soak up oil. If it's too hot, it will burn. A good test is to drop a small coconut piece in. If it sizzles, you're ready! Want more taste? You can add spices. Try cayenne for heat or curry powder for warmth. You can also mix in some dried herbs like thyme or basil. For marinades, use a mix of lime juice, garlic, and soy sauce. Marinate your chicken strips for 30 minutes. This adds flavor inside and out. Serve your crispy chicken with tasty dips. Sweet chili sauce pairs well, adding a nice kick. A yogurt dip with herbs brings a cool contrast. For sides, think fresh salads or rice. A mango salad adds a fruity touch. This makes your meal bright and colorful. Pro Tips Choose the Right Coconut: For a sweeter flavor, opt for sweetened shredded coconut. If you prefer a more natural taste, unsweetened coconut works beautifully as well. Maintain Oil Temperature: Be sure to keep your oil at the right temperature. If it's too cool, the chicken will absorb more oil and become greasy; if too hot, the coating may burn before the chicken cooks through. Press the Coating: When rolling the chicken strips in the coconut-panko mixture, press down firmly to help the coating adhere better and create a thicker, crunchier crust. Experiment with Dips: While sweet chili sauce is a classic pairing, don't hesitate to try other dips like a spicy mango salsa or a zesty cilantro lime yogurt for a unique twist. {{image_2}} To bake the chicken strips, preheat your oven to 400°F (200°C). Arrange the coated strips on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway through. This method gives you a lighter dish. It also cuts down on oil. Make sure the chicken reaches an internal temperature of 165°F (74°C). For a gluten-free option, replace all-purpose flour with almond flour or coconut flour. Use gluten-free panko breadcrumbs instead of regular ones. This keeps the crunch while avoiding gluten. Just check the labels to ensure they are certified gluten-free. With these swaps, your chicken strips still stay crispy and tasty. You can add a tropical twist by mixing in spices like curry powder or ginger. These spices bring unique flavors that pop. If you want heat, sprinkle some chili flakes into the coconut-panko mixture. This gives your chicken a spicy kick. Experiment with different spices to find your favorite blend! To store leftovers, place the chicken strips in an airtight container. Let them cool before sealing. They will stay fresh for up to three days in the fridge. When it's time to reheat, use a skillet over medium heat. This helps keep the strips crispy. You can also use an oven. Set it to 350°F and warm the strips for about 10 minutes. If you want to freeze the chicken strips, let them cool completely first. Arrange them in a single layer on a baking sheet. Freeze for about an hour, then transfer them to a freezer bag. This keeps them from sticking together. They can last up to three months in the freezer. When you're ready to eat, thaw them in the fridge overnight. Cook them in a skillet until they're hot throughout. Crispy coconut chicken strips can be stored in the fridge for up to three days. In the freezer, they can last for three months. Always check for any off smells or changes in texture before eating. Proper storage helps maintain their great taste and texture. Yes, you can prepare the chicken strips ahead of time. Bread them and place them on a baking sheet. Cover the sheet with plastic wrap and refrigerate. You can fry them later when you are ready to eat. This method keeps them fresh and tasty. You can use either sweetened or unsweetened coconut. Sweetened coconut adds a hint of sweetness. Unsweetened coconut gives a more natural coconut flavor. Choose based on your taste preference. The chicken is fully cooked when it reaches an internal temperature of 165°F. Use a meat thermometer to check. The chicken will also be golden brown on the outside and no longer pink inside. Yes, chicken thighs work great too! They stay juicy and tender. Just cut them into strips like the breasts. Adjust the cooking time if needed, as thighs may take a bit longer. Coconut oil or vegetable oil are both great choices. Coconut oil adds a nice flavor. Vegetable oil is neutral and works well too. Make sure the oil is hot enough before frying for the best crispiness. This blog post shared a tasty way to make Crispy Coconut Chicken Strips. You learned the right ingredients, from chicken to seasonings. I outlined step-by-step instructions for coating and cooking, plus tips for maximum crispiness. Variations show how to bake or adapt recipes for gluten-free needs. In the end, you can customize this dish to fit your tastes. Enjoy experimenting with flavors and serve it up with your favorite dips!

Crispy Coconut Chicken Strips

Delicious and crunchy chicken strips coated in coconut and panko breadcrumbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 pound chicken breasts, cut into strips
  • 1 cup shredded coconut
  • 1 cup panko breadcrumbs
  • 1 2 large eggs
  • 1 2 teaspoon garlic powder
  • 1 2 teaspoon onion powder
  • 1 2 teaspoon paprika
  • to taste salt and pepper
  • as needed oil for frying

Instructions
 

  • Begin by setting up your dredging station. In one shallow bowl, place the all-purpose flour and season it with salt, pepper, garlic powder, and onion powder. In a second bowl, whisk the eggs. In a third bowl, mix the shredded coconut and panko breadcrumbs together.
  • Take each chicken strip and first coat it in the seasoned flour, shaking off any excess.
  • Next, dip the flour-coated chicken strip into the beaten eggs, ensuring it is fully coated.
  • Finally, roll the chicken strip in the coconut-panko mixture, pressing lightly to adhere it well. Repeat this process for all the chicken strips.
  • Heat enough oil in a large skillet over medium heat for frying. You want to have about 1/4 inch of oil in the pan.
  • Once the oil is hot (you can test it by dropping a small piece of the coconut mixture in it - it should sizzle), carefully add a few chicken strips to the skillet, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side or until they are golden brown and cooked through.
  • Remove the chicken strips from the skillet and place them on a paper towel-lined plate to drain excess oil.
  • Serve warm, optionally with a dipping sauce like sweet chili sauce or a tangy yogurt dip.

Notes

Serve with a dipping sauce for extra flavor.
Keyword chicken, coconut, fried