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Crispy Coconut Chicken Strips

These Crispy Coconut Chicken Strips can be an easy weeknight meal or a quick-fix party appetizer! Make them as mild or as spicy as you’d like with cayenne pepper for a great sweet & spicy combo!

Need more chicken dinner ideas? Try my MIYM Chicken or my Chicken and Noodles!

Crispy Coconut Chicken Strips

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!

Crispy Chicken strips served to eat

Anyhow, let’s talk about the simple steps…

Coconut and egg ready to be lathered onto chicken

How to Make Crispy Coconut Chicken Strips

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.

Chicken coated in coconut

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.

Crispy coconut chicken dipped in sauce


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Crispy Coconut Chicken Strips

  • Author: Shelly
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Chicken
  • Method: Stove Top
  • Cuisine: Dinner


These Crispy Coconut Chicken Strips can be an easy weeknight meal or a quick-fix party appetizer! Make them as mild or as spicy as you’d like with cayenne pepper for a great sweet & spicy combo!


  • 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)


  1. In a medium bowl whisk together the eggs, milk, and sriracha sauce. Set aside.
  2. In a medium, shallow dish combine the coconut, panko, salt, pepper, and cayenne.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.


  • Serving Size:
  • Calories: 509
  • Sugar: 4.1 g
  • Sodium: 927.2 mg
  • Fat: 26.4 g
  • Carbohydrates: 22.5 g
  • Protein: 46.2 g
  • Cholesterol: 217.4 mg

Keywords: coconut chicken recipe, homemade chicken strips, how to make chicken strips, chicken strips recipe, chicken strips, coconut chicken, spicy chicken recipe, chicken fingers

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38 comments on “Crispy Coconut Chicken Strips”

  1. I am in the process of making these scrumptious looking coconut chicken strips and I was wondering if anyone else has had a lot of the wet mixture left over? I am thinking I could get away with one egg and 1/8 cup milk??

  2. I made these for dinner tonight and they were definitely a hit. I baked them in the oven and they were perfect.

  3. cookbook queen

    We LOVE chicken strips, too. Frying is the way to go!! I can’t wait to try these — love the sweet/spicy combo!

  4. A restaurant I ate at just this past week has a coconut chicken sandwich that is served with a pina colada yogurt dressing – delish!

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