Description
This Coconut Chicken recipe features tender chicken strips coated in a crispy, flavorful coconut and panko breadcrumb crust, fried to golden perfection. It’s a delicious combination of sweet and savory flavors, perfect as a main course or finger food with your favorite dipping sauces.
Ingredients
Chicken and Breading
- 1 ½ pounds boneless, skinless chicken breasts or tenders, cut into strips
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs, beaten
- 1 cup unsweetened shredded coconut
- 1 cup panko breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional)
For Frying
- Vegetable oil for frying (about ½ inch in skillet)
Instructions
- Prepare the breading station: Arrange three shallow bowls – one with flour mixed with salt and black pepper, one with beaten eggs, and one with a mixture of shredded coconut, panko breadcrumbs, garlic powder, paprika, and cayenne pepper.
- Bread the chicken strips: Take each chicken strip and dredge it first in the seasoned flour, shaking off the excess. Then dip it into the beaten eggs, ensuring it’s fully coated. Finally, roll and press the chicken into the coconut-panko mixture so it’s well covered.
- Heat the oil for frying: In a large skillet, add about ½ inch of vegetable oil and heat over medium heat until shimmering but not smoking, indicating it’s hot enough for frying.
- Fry the chicken: Carefully add the coated chicken strips in batches to avoid overcrowding. Fry for 3 to 4 minutes per side, flipping gently, until each piece is golden brown and reaches an internal temperature of 165°F (74°C).
- Drain and serve: Transfer the fried chicken onto a paper towel-lined plate to absorb excess oil. Serve immediately while hot with your choice of dipping sauces like sweet chili, honey mustard, or creamy sriracha.
Notes
- For a lighter option, bake the chicken at 400°F for 20–25 minutes, flipping halfway through.
- Alternatively, air-fry at 375°F for 12–15 minutes for a healthier twist.
- Avoid overcrowding the pan during frying to ensure crispiness and even cooking.
- Sweetened coconut can be used instead of unsweetened for a touch of extra sweetness.
