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Crispy Coconut Chicken Strips: A Crunchy Delight Awaits!

Crispy Coconut Chicken Strips are a delicious and crunchy dish made with tender chicken coated in a flavorful mixture of coconut and panko breadcrumbs.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup shredded unsweetened coconut
  • 1 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • Cooking oil for frying

Method
 

  1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
  2. In a shallow bowl, combine flour, garlic powder, onion powder, salt, black pepper, and paprika.
  3. In another shallow bowl, beat the eggs until well combined.
  4. In a third shallow bowl, mix together shredded coconut and panko breadcrumbs.
  5. Dredge each chicken strip in the flour mixture, shaking off excess.
  6. Dip the floured chicken strip into the beaten eggs, allowing excess to drip off.
  7. Coat the chicken strip in the coconut and panko mixture, pressing gently to adhere.
  8. Place the coated chicken strips on the prepared baking sheet.
  9. Repeat with all chicken strips.
  10. Drizzle a little cooking oil over the strips or spray them lightly with cooking spray.
  11. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and cooked through.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 10gCholesterol: 150mgSodium: 600mgFiber: 2gSugar: 2g

Notes

  • For extra flavor, try marinating the chicken strips in coconut milk for 30 minutes before coating.
  • For a spicier kick, add cayenne pepper to the flour mixture or serve with a spicy dipping sauce.

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