Description
Golden, crispy chicken strips coated in shredded coconut and panko breadcrumbs, delivering a crunchy tropical flavor while staying tender and juicy inside.
Ingredients
- 2 large chicken breasts, cut into strips
- 1 cup shredded sweetened coconut
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Vegetable oil for frying (if frying)
Instructions
- Prepare a breading station with three bowls: flour mixed with salt, pepper, garlic powder, and paprika in the first; beaten eggs in the second; and shredded coconut mixed with panko breadcrumbs in the third.
- Dip each chicken strip into the flour mixture, coating completely.
- Dip into the beaten eggs.
- Press into the coconut and breadcrumb mixture, ensuring an even coating.
- To fry: Heat vegetable oil in a skillet over medium heat and cook chicken for 3–4 minutes per side until golden brown and fully cooked.
- To bake: Place coated chicken on a lined baking sheet and bake at 400°F (200°C) for 20–25 minutes, flipping halfway through, until crispy and cooked through.
- Let rest for a few minutes before serving to maintain crispiness.
Notes
- Add cayenne pepper for a spicy kick.
- Use unsweetened coconut for a more savory flavor.
- Air fry at 375°F for 12–15 minutes, flipping halfway through.
- Serve with sweet chili sauce, honey mustard, pineapple sauce, or garlic yogurt dip.
- Reheat in oven or air fryer to keep coating crispy.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 145 mg
