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

Scale

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.