Crunchy Coconut Chicken (Printable)
Crispy coconut-crusted chicken strips bursting with tropical flavor and golden crunch.
# What You'll 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 or brushing
→ Optional for Serving
10 - Sweet chili sauce or mango chutney
# Directions:
01 - Preheat oven to 400°F if baking. Line a baking sheet with parchment paper and lightly grease the surface.
02 - Prepare three shallow bowls. In the first, combine the flour, salt, black pepper, and garlic powder. Beat the eggs in the second bowl. 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, then press firmly into the coconut-panko mixture, ensuring an even coating on all sides.
04 - To bake: Arrange coated strips on the prepared baking sheet. Lightly spray or brush with oil. Bake for 18 to 22 minutes, flipping 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 to 3 minutes per side until golden brown and cooked through. Drain on paper towels.
05 - Serve hot alongside sweet chili sauce or mango chutney, if desired.
# Expert Advice:
01 -
- The coconut and panko crust delivers a shattering crunch that rivals any deep fried restaurant appetizer, but you can bake it and still get phenomenal results.
- It uses pantry staples in a way that feels tropical and special without requiring a single trip to a specialty store.
02 -
- Press the coconut panko mixture firmly onto the chicken rather than just sprinkling it, because a loose coating will fall off during cooking and leave you with bare patches.
- If you are frying, do not crowd the pan because the oil temperature drops and you end up with greasy soggy chicken instead of that glorious crunch.
03 -
- Add a pinch of cayenne to the seasoned flour for a subtle warmth that most people will not be able to identify but everyone will notice is missing if you leave it out next time.
- Pound thicker chicken breasts to an even thickness before cutting into strips so every piece cooks at the same rate and you avoid the dreaded combo of raw centers and overcooked edges.