Description

Crispy Coconut Chicken Strips are a deliciously crunchy treat that brings the taste of the tropics to your table. Coated in a blend of shredded coconut and panko breadcrumbs, these golden-brown strips are tender on the inside and bursting with flavor. Perfect for game day, family gatherings, or as a late-night snack, they pair wonderfully with a variety of dipping sauces. Easy to prepare and sure to impress, this recipe will quickly become a favorite in your household.

Ingredients

Scale

3 boneless, skinless chicken breasts (about 1.5 lbs)
1 cup unsweetened shredded coconut
1 cup panko breadcrumbs
1/2 cup all-purpose flour
2 large eggs
1 tsp garlic powder
Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, mix shredded coconut, panko breadcrumbs, garlic powder, salt, and pepper.
Slice chicken breasts into strips approximately 1 inch wide.
Set up three bowls: one with seasoned flour, one with beaten eggs, and one with the coconut mixture.
Dredge each chicken strip in flour, dip into egg, then coat thoroughly in the coconut mixture.
Place strips on the prepared baking sheet and bake for 20-25 minutes until golden brown and crispy, flipping halfway through.
Serve warm with your preferred dipping sauce.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Appetizer
Method: Baking
Cuisine: Tropical

Nutrition

Serving Size: 2 strips (approximately 150g)
Calories: 290
Sugar: 2g
Sodium: 300mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 22g
Cholesterol: 160mg

Keywords: Add spices like paprika or cayenne for extra flavor. For a gluten-free option, replace regular breadcrumbs with almond flour. Store leftovers in an airtight container in the fridge for up to three days; reheat at 350°F until crispy.