Crunchy Coconut Chicken (Printable Version)

Juicy chicken strips coated with a crispy coconut crust, baked or fried until golden and irresistible.

# What You Need:

→ Meat

01 - 1.3 lbs boneless, skinless chicken breasts or tenders, cut into strips

→ Breading

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 (if baking, see instructions)

→ Optional for Serving

10 - Sweet chili sauce or mango chutney

# Directions:

01 - If baking, preheat oven to 400°F. Line a baking sheet with parchment paper and lightly grease it. If frying, set aside a large skillet for later use.
02 - Prepare three shallow bowls. In the first, whisk together the flour, salt, black pepper, and garlic powder. In the second, beat the eggs until well combined. In the third, toss together the shredded coconut and panko breadcrumbs.
03 - Dredge each chicken strip through the seasoned flour, shaking off any excess. Dip into the beaten eggs, allowing the extra to drip off, then press firmly into the coconut-panko mixture, coating all sides thoroughly.
04 - To bake: Arrange coated strips on the prepared baking sheet and lightly spray or brush with oil. Bake 18–22 minutes, turning 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 strips in batches for 2–3 minutes per side until golden brown and cooked through. Drain on paper towels.
05 - Transfer the cooked chicken strips to a serving platter and serve hot with sweet chili sauce or mango chutney on the side, if desired.

# Expert Advice:

01 -
  • The coconut and panko crust delivers a crunch that rivals any restaurant version.
  • You can bake or fry depending on your mood and still get golden results.
  • It is dairy free so nearly everyone at the table can enjoy it.
02 -
  • Press the coconut mixture on firmly or it will slide off during cooking and leave bare patches.
  • If frying do not crowd the pan because the oil temperature drops and you end up with soggy strips instead of crispy ones.
03 -
  • Dry the chicken strips with a paper towel before breading because moisture is the enemy of adhesion.
  • A pinch of cayenne in the flour mixture wakes up the whole dish without adding noticeable heat.

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