Crispy Coconut Chicken Strips
Crispy Coconut Chicken Strips bring the tropical flavors of coconut into a golden, crunchy delight that will make your taste buds sing. These mouthwatering chicken strips are coated in unsweetened coconut flakes and panko breadcrumbs, ensuring each bite is packed with flavor and crunch. Perfect as an appetizer or main dish, serve them hot with your favorite dipping sauce for a truly unforgettable experience.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 4 servings 1x
- Category: Appetizer/Main Dish
- Method: Frying
- Cuisine: Tropical
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs), cut into strips
- 1 cup unsweetened coconut flakes
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Salt and pepper to taste
- Vegetable oil (for frying)
Instructions
- Cut chicken breasts into even strips and season with salt and pepper.
- Set up a breading station with three shallow bowls: one for flour, one for beaten eggs, and one for the mixture of coconut flakes and panko breadcrumbs.
- Dredge each chicken strip in flour, dip in egg, then coat thoroughly with the coconut-breadcrumb mixture.
- Heat about ½ inch of oil in a skillet over medium heat until shimmering. Fry the strips for 3-4 minutes on each side until golden brown.
- Transfer cooked strips to paper towels to drain excess oil and serve immediately with your favorite dipping sauce.
Nutrition
- Serving Size: 3 chicken strips (approximately 150g)
- Calories: 380
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 110mg
Keywords: - Customize by adding spices like paprika or cayenne for extra heat. - Substitute coconut flakes with crushed nuts or use gluten-free breadcrumbs as needed. - Store leftovers in an airtight container; reheat in the oven at 350°F for crispiness.