Description
Golden Coconut Crusted Chicken Strips are the perfect tropical-inspired dinner or party appetizer. Crispy on the outside, juicy on the inside, and packed with flavor from coconut and panko breadcrumbs. This easy chicken recipe is ideal for weeknight dinners, crowd-pleasing meals, and healthy lunch ideas. Try them baked or fried with your favorite dipping sauce!
Ingredients
1 lb chicken tenders
1 cup unsweetened shredded coconut
1 cup panko breadcrumbs
1/2 cup all-purpose flour
2 large eggs
1/2 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1/2 tsp paprika
Cooking spray or oil for baking or frying
Instructions
1. Trim any fat or tendons from the chicken tenders and pat them dry.
2. Set up three shallow bowls: one with flour and a pinch of salt and pepper, one with beaten eggs, and one with panko, coconut, garlic powder, and paprika mixed together.
3. Dredge each chicken tender in the flour, then egg, then press into the coconut-panko mixture until fully coated.
4. For baking: Preheat oven to 400°F. Place chicken on a greased baking sheet and spray with cooking spray. Bake for 20–25 minutes, flipping halfway.
5. For frying: Heat oil in a skillet over medium heat. Fry strips for 3–4 minutes per side until golden brown and cooked through.
6. Let cooked chicken strips rest briefly on paper towels before serving.
7. Serve warm with your favorite dipping sauce.
Notes
These chicken strips can be made ahead and stored uncooked in the fridge for up to 24 hours.
Use unsweetened coconut to avoid over-sweetness and burning during cooking.
For best crispiness, avoid overcrowding the baking tray or frying pan.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked or Fried
- Cuisine: American, Tropical-Inspired
Nutrition
- Serving Size: Approx. 3–4 strips
- Calories: 385
- Sugar: 2g
- Sodium: 460mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 130mg