There’s something magical about the perfect bite of crispy coconut chicken strips. It’s a dish that feels tropical, indulgent, and irresistibly fun, whether you’re enjoying it as a snack, appetizer, or main course. These golden, crunchy strips of chicken bring together sweet and savory flavors in a way that makes you feel like you’re sitting on a sunny beach, even if it’s the middle of winter.
Growing up, chicken strips were a go-to comfort food in my family. Whether it was a busy weeknight or a casual weekend get-together, there was always something so satisfying about dipping crispy, hot chicken into a tangy sauce. Fast forward to now, I’ve discovered this coconut twist on the classic recipe, and let me tell you, it’s a game-changer! The shredded coconut adds a touch of sweetness, while the crunchy coating makes every bite a delight.
This recipe is perfect for sharing, whether you’re hosting friends for game night or need a crowd-pleasing dish for a potluck. Plus, it’s kid-friendly (although let’s be honest, adults will love it just as much). Pair these strips with your favorite dipping sauces, and you’ve got a winning dish that’s sure to disappear fast.
Why You’ll Love This Recipe:
- Crispy and Flavorful: The combination of panko breadcrumbs and shredded coconut creates a crunchy, golden coating that’s incredibly satisfying.
- Kid-Approved: These strips are perfect for picky eaters and adventurous eaters alike.
- Easy to Customize: Serve with a variety of dipping sauces to match your mood—anything from honey mustard to sweet chili sauce works!
- Simple Ingredients: No need for fancy or hard-to-find items. This recipe uses pantry staples you probably already have on hand.
Ingredients You’ll Need:
- 2 pounds chicken breasts, cut into strips
- 1 ½ cups panko breadcrumbs
- 1 cup sweetened shredded coconut
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup all-purpose flour
- 3 large eggs
- 3 tablespoons milk
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Cooking oil spray or a neutral oil (for frying or air-frying)
How to Make Crispy Coconut Chicken Strips
Step-by-Step Instructions:
- Prepare Your Chicken:
Begin by cutting your chicken breasts into evenly sized strips. This ensures they’ll cook evenly and get that perfect crisp coating all around. Pat them dry with a paper towel to help the breading stick better. - Set Up a Breading Station:
You’ll need three shallow bowls:- Bowl 1: Mix the all-purpose flour, garlic powder, paprika, salt, and black pepper.
- Bowl 2: Whisk together the eggs and milk until smooth.
- Bowl 3: Combine the panko breadcrumbs and shredded coconut.
- Coat the Chicken:
Take each chicken strip and coat it first in the flour mixture, shaking off any excess. Then dip it into the egg mixture, making sure it’s fully coated. Finally, press it into the coconut-panko mixture, ensuring an even layer of coating. - Cook the Chicken:
- Frying Method: Heat about 1 inch of neutral oil in a large skillet over medium heat. Once the oil is hot (around 350°F), carefully place the coated chicken strips into the skillet. Cook for about 3-4 minutes per side, or until golden brown and cooked through. Transfer to a plate lined with paper towels to absorb excess oil.
- Air-Frying Method: Preheat your air fryer to 400°F. Lightly spray the chicken strips with cooking oil and arrange them in a single layer in the basket. Cook for 10-12 minutes, flipping halfway through, until crispy and golden.
- Serve and Enjoy:
Serve the chicken strips hot with your favorite dipping sauces. Sweet chili sauce, honey mustard, or even a creamy ranch dressing are all great options!
Helpful Tips:
- Don’t Skip the Panko: Panko breadcrumbs are lighter and crispier than regular breadcrumbs, giving you that extra crunch.
- Use Sweetened Shredded Coconut: The sweetness pairs beautifully with the savory chicken and adds a hint of tropical flair.
- Keep Your Oil at the Right Temperature: If frying, make sure your oil is hot enough to prevent soggy chicken but not so hot that the coconut burns.
- Work in Batches: Avoid overcrowding your skillet or air fryer basket. This helps ensure every strip gets perfectly crispy.
Recipe Details:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings
- Category: Appetizer, Main Dish
- Method: Frying or Air-Frying
- Cuisine: American, Tropical-Inspired
- Diet: Kid-Friendly
Notes:
- You can cut the chicken into smaller bites to make coconut chicken nuggets, which are perfect for parties or little hands.
- If you prefer a healthier option, go with the air-frying method. It’s just as crispy with less oil.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer or oven to maintain crispiness.
Nutritional Information (Per Serving):
- Calories: 375
- Protein: 26g
- Carbohydrates: 32g
- Fat: 14g
- Saturated Fat: 6g
- Cholesterol: 125mg
- Sodium: 380mg
- Fiber: 2g
- Sugar: 6g
Frequently Asked Questions:
Can I use chicken tenders instead of cutting chicken breasts?
Absolutely! Chicken tenders are a great option and save you some prep time since they’re already cut into strips.
Can I make this recipe ahead of time?
While these are best served fresh, you can bread the chicken strips ahead of time and store them in the refrigerator for a few hours before cooking.
What dipping sauces go well with these?
Sweet chili sauce, pineapple salsa, teriyaki sauce, or honey mustard are all excellent choices.
Can I freeze these chicken strips?
Yes, you can! Bread the chicken strips, lay them on a baking sheet, and freeze until firm. Transfer to a freezer bag and store for up to 3 months. Cook from frozen, adding a few extra minutes to the cooking time.
Storage Instructions:
- Refrigerate: Store cooked chicken strips in an airtight container in the fridge for up to 3 days.
- Reheat: Reheat in the oven or air fryer to restore their crispy texture.
- Freeze: Breaded but uncooked chicken strips can be frozen for up to 3 months. Cook them straight from the freezer for a quick meal or snack.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other crispy delights:
Conclusion
Crispy coconut chicken strips are one of those recipes that make you feel like a rockstar in the kitchen. They’re fun to make, even more fun to eat, and bring a little taste of paradise to your table. Whether you’re serving these at a party, enjoying them as a quick dinner, or snacking on them while binge-watching your favorite show, they’re sure to be a hit. Try them out, and let me know how you liked them! Happy cooking!
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Crispy Coconut Chicken Strips
Description
There’s something magical about the perfect bite of crispy coconut chicken strips. It’s a dish that feels tropical, indulgent, and irresistibly fun, whether you’re enjoying it as a snack, appetizer, or main course. These golden, crunchy strips of chicken bring together sweet and savory flavors in a way that makes you feel like you’re sitting on a sunny beach, even if it’s the middle of winter.
Growing up, chicken strips were a go-to comfort food in my family. Whether it was a busy weeknight or a casual weekend get-together, there was always something so satisfying about dipping crispy, hot chicken into a tangy sauce. Fast forward to now, I’ve discovered this coconut twist on the classic recipe, and let me tell you, it’s a game-changer! The shredded coconut adds a touch of sweetness, while the crunchy coating makes every bite a delight.
This recipe is perfect for sharing, whether you’re hosting friends for game night or need a crowd-pleasing dish for a potluck. Plus, it’s kid-friendly (although let’s be honest, adults will love it just as much). Pair these strips with your favorite dipping sauces, and you’ve got a winning dish that’s sure to disappear fast.
Ingredients
- 2 pounds chicken breasts, cut into strips
- 1 ½ cups panko breadcrumbs
- 1 cup sweetened shredded coconut
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup all-purpose flour
- 3 large eggs
- 3 tablespoons milk
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Cooking oil spray or a neutral oil (for frying or air-frying)
Instructions
- Prepare Your Chicken:
Begin by cutting your chicken breasts into evenly sized strips. This ensures they’ll cook evenly and get that perfect crisp coating all around. Pat them dry with a paper towel to help the breading stick better. - Set Up a Breading Station:
You’ll need three shallow bowls:- Bowl 1: Mix the all-purpose flour, garlic powder, paprika, salt, and black pepper.
- Bowl 2: Whisk together the eggs and milk until smooth.
- Bowl 3: Combine the panko breadcrumbs and shredded coconut.
- Coat the Chicken:
Take each chicken strip and coat it first in the flour mixture, shaking off any excess. Then dip it into the egg mixture, making sure it’s fully coated. Finally, press it into the coconut-panko mixture, ensuring an even layer of coating. - Cook the Chicken:
- Frying Method: Heat about 1 inch of neutral oil in a large skillet over medium heat. Once the oil is hot (around 350°F), carefully place the coated chicken strips into the skillet. Cook for about 3-4 minutes per side, or until golden brown and cooked through. Transfer to a plate lined with paper towels to absorb excess oil.
- Air-Frying Method: Preheat your air fryer to 400°F. Lightly spray the chicken strips with cooking oil and arrange them in a single layer in the basket. Cook for 10-12 minutes, flipping halfway through, until crispy and golden.
- Serve and Enjoy:
Serve the chicken strips hot with your favorite dipping sauces. Sweet chili sauce, honey mustard, or even a creamy ranch dressing are all great options!
Notes
- You can cut the chicken into smaller bites to make coconut chicken nuggets, which are perfect for parties or little hands.
- If you prefer a healthier option, go with the air-frying method. It’s just as crispy with less oil.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer or oven to maintain crispiness.