Description
Crispy Coconut Chicken Strips are a deliciously crunchy treat that blends savory chicken with the tropical sweetness of coconut. Perfect for busy weeknights or fun gatherings, these strips can be baked or fried to golden perfection, making them versatile for any occasion. Serve them with your favorite dipping sauce for an appetizer that will impress friends and family alike!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 cup panko breadcrumbs
- 1 tsp salt
- 1 tsp pepper
- ½ cup cooking oil (vegetable or coconut)
Instructions
- Preheat oven to 400°F (200°C) if baking. Slice chicken breasts into one-inch strips.
- Set up a breading station: in one bowl, mix flour, salt, and pepper; in another, whisk eggs until fluffy; in a third, combine shredded coconut and panko breadcrumbs.
- Dredge each chicken strip in the flour mixture, dip into the egg wash, then coat with the coconut-panko mixture.
- For frying: heat oil in a skillet over medium-high heat. Fry chicken strips until golden brown (about 3 minutes per side). For baking: place coated strips on a parchment-lined baking sheet and spray lightly with oil. Bake for about 20 minutes, flipping halfway through.
- Let strips rest on paper towels before serving with dipping sauces like sweet chili or barbecue.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer/Main
- Method: Baking/Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 4 strips (120g)
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg
Keywords: - Marinate chicken in coconut milk before breading for added flavor. - Experiment with spices such as cayenne pepper for a kick or try different dipping sauces like mango salsa.