Go Back

Crispy Coconut Chicken

Indulge in the delightful crunch of crispy coconut-coated chicken strips, tender on the inside and bursting with flavor. Perfect for family gatherings and quick weeknight dinners!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the chicken
  • 2 large chicken breasts, cut into strips
  • 1 cup coconut flakes (unsweetened)
  • 1 cup breadcrumbs (panko works best for extra crunch)
  • 2 large eggs Beaten
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup oil for frying

Method
 

Preparation
  1. Begin by cutting your chicken breasts into strips.
  2. Place the eggs in a bowl and beat them together. In separate bowls, combine the coconut flakes, breadcrumbs, salt, and pepper.
Breading and Cooking
  1. Dip each chicken strip into the egg mixture, allowing any excess to drip off. Then, coat it well in the coconut-breadcrumb mixture, pressing gently to ensure the coating adheres.
  2. In a large skillet, heat the oil over medium-high heat. To know if the oil is hot enough, drop in a small bit of the breadcrumb mixture—if it sizzles, you’re ready to fry!
  3. Carefully place the coated chicken strips into the hot oil, frying in batches to avoid overcrowding. Cook for about 3-4 minutes on each side, or until they turn golden brown and crispy.
  4. Once cooked, remove the chicken from the skillet and place it on a paper towel-lined plate to absorb any excess oil.
  5. Plate your Crispy Coconut Chicken with your favorite dipping sauces, and enjoy!

Notes

For variations, try using crushed cornflakes instead of breadcrumbs for a different crunch. Ensure your oil is at the right temperature to avoid burning or sogginess. Press coating firmly on the chicken to ensure it stays during frying. Leftovers can be stored in an airtight container for up to 3 days. Reheat in an oven at 375°F (190°C) for about 10 minutes.