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golden coconut-crusted chicken strips in a wide horizontal shot, arranged on a plate with a dish of sweet chili sauce and lime wedges, natural light, shallow depth of field, landscape orientation

Coconut Breaded Chicken Strips

Our chicken strips are crispy and have a toasty coconut-panko coating with a touch of sweetness!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb chicken breast cut into strips
  • 0.5 cup all-purpose flour
  • 2 eggs beaten
  • 1 cup shredded coconut
  • 1 cup panko breadcrumbs
  • 1 tsp salt
  • 3 tbsp coconut oil

Method
 

  1. Combine the shredded coconut, panko, and salt in a shallow dish.
  2. Dredge each strip in flour, then egg, then press into the coconut mixture.
  3. Heat the coconut oil in a skillet over medium heat.
  4. Cook the strips 3 to 4 minutes per side until golden and cooked through, watching so the coconut doesn't burn.
  5. Serve with a sweet chili or honey mustard dip.

Notes

Medium heat is key here; coconut browns fast and can go bitter if the pan is too hot.