Crispy Coconut Chicken Strips are an easy weeknight meal or a fantastic appetizer! Make them as mild or as spicy as you like with the addition of cayenne pepper for a great sweet and spicy combo!
My youngest’s favorite meal is fried chicken cutlets.
And while I am never one to turn away a piece of crispy chicken, I can say that switching up the usual breadcrumbs for coconut (in the case) is a welcome variation! Even my non-coconut loving child loves these!
The sweet coconut gets brown and crispy while the chicken stays tender. I love adding some sriracha sauce and a little cayenne pepper to really play up the sweet and spicy combo! AND if you’re not into frying stuff (I get it) you can TOTALLY bake these. They don’t get AS crispy, but they are still pretty delicious!
Anyhow, let’s talk about the simple steps…
Your step-up is easy. You’ll need a wet dip, a dry dip and some chicken.
In the wet dip (I think that’s the technical term 😉 ) I use eggs, milk, and some sriracha sauce. In the dry dip I use sweetened flaked coconut, panko, salt, pepper, and cayenne (if you’re feeling spicy).
Just dip your chicken into the wet, then the dry. Obviously.
You’ll need a large skillet to fry, or you can absolutely bake these if you prefer…I just really love the extra crispy that you get from pan-frying. Calories be damned!
They only take a few minutes in the hot oil, and you’ll want to serve them warm!
We like to dip them into some sweet chili dipping sauce (we use the brand Thai Kitchen) just to make them extra yummy!
I’m telling you these are gooooooood.
- 2 eggs
- 1/4 cup milk
- 1 tablespoon sriracha sauce
- 1 1/2 cups sweetened flaked coconut
- 3/4 cups panko crumbs
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh black pepper
- 1/4 teaspoon cayenne (optional)
- 1 1/2 pounds boneless chicken breasts, cut into strips
- vegetable oil for frying
- Sweet Red Chili Sauce for dipping (optional)
- In a medium bowl whisk together the eggs, milk, and sriracha sauce. Set aside.
- In a medium, shallow dish combine the coconut, panko, salt, pepper, and cayenne.
- Dip the chicken strips in the egg mixture to coat, and then into the coconut mixture, coating completely. Transfer the chicken strips onto a plate and repeat the process with all the strips.
- Turn the oven on to the lowest (or warm) setting, this is usually 160°F. Line a large baking sheet with paper towels and set aside.
- In 10- inch frying pan fill the pan 1/3- inch deep with vegetable oil. Heat the oil over medium heat until it reaches a temperature of 375°, or until small bubbles form when the back of a wooden spoon is placed in the oil.
- In batches place the chicken in the pan, careful not to crowd the pan. Fry 3-4 minutes on each side until golden brown. When the chicken is done, transfer to the paper towel-lined baking sheet and place in the oven to stay warm. Repeat with all the chicken.
- Serve warm with dipping sauce, if desired.
I usually double this recipe for my family of 6.
Option to Bake: Bake chicken at 400°F for 25 minutes, or until the chicken is cooked through.
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