Crunchy Coconut Chicken Strips are a delightful meal that brings a taste of the tropics to your dinner table. With their crispy, golden coating and tender chicken, they’re sure to please both kids and adults. These strips are perfect for a weeknight dinner or a fun weekend treat. They pair wonderfully with a variety of dipping sauces, making them a hit at family gatherings.
Why You Will Love This Recipe
This recipe is truly special! It’s simple, fast, and loaded with flavor. You don’t need fancy ingredients to make a dish that feels a little fancy. Just a handful of everyday items transform into something your family will devour. Plus, kids love the crunchy texture, making it an ideal choice for picky eaters.
How to Make Crunchy Coconut Chicken Strips
Making these chicken strips is a breeze. First, you will prepare a simple breading setup. After that, it’s just a matter of dipping and frying. In no time, you’ll have crispy chicken ready to serve. It’s really that easy!
What You Need
- 1 lb chicken breast, cut into strips
- 1 cup shredded coconut
- 1 cup breadcrumbs
- 1/2 cup flour
- 2 eggs, beaten
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- Oil for frying
- Dipping sauce of choice
Step-by-Step
- Preheat the oil in a frying pan over medium heat.
- Set up a breading station: Place flour in one bowl, beaten eggs in another, and a mixture of shredded coconut, breadcrumbs, salt, pepper, and garlic powder in a third.
- Dip each chicken strip first in the flour, then in the beaten eggs, and finally in the coconut-breadcrumb mixture, ensuring they are well-coated.
- Fry the chicken strips in the hot oil until golden brown and cooked through, about 4-5 minutes per side.
- Remove and place on a paper towel to drain excess oil.
- Serve with your favorite dipping sauce.
How to Serve Crunchy Coconut Chicken Strips
These chicken strips are versatile and can be served in many ways. Pair them with a fresh salad, or serve with steamed veggies for a complete meal. They’re also fantastic with rice or fries. For an easy get-together, set up a dipping station with several sauces like sweet and sour, honey mustard, or barbecue.
How to Store Crunchy Coconut Chicken Strips
To keep your leftovers fresh, store them in an airtight container in the fridge. They’re best enjoyed within 2-3 days. If you want to freeze them, place cooled strips in a freezer-safe bag. They can last up to 2 months in the freezer. Just make sure to reheat them in the oven to keep the coating crispy.
Recipe Tips
- Timing: Fry in small batches to avoid steaming.
- Texture: Make sure the oil is hot enough for a nice crunch.
- Ingredient swaps: You can use panko breadcrumbs for extra crunch.
- Mistakes to avoid: Don’t skip the flour; it helps the coating stick.
- Dipping options: Experiment with different sauces for variety.
Variations & Swaps
- Spicy Option: Add chili powder to the breadcrumb mixture for a kick.
- Get Creative: Use crushed cornflakes instead of breadcrumbs for a different texture.
- Poultry Swap: Try this recipe with chicken thighs for a juicier bite.
FAQs
Can I make these chicken strips ahead of time?
Yes! You can bread the chicken strips and store them in the fridge for up to 24 hours before frying. This will save you time when you’re ready to cook. Just make sure to keep them covered to prevent drying out.
Can I freeze the cooked chicken strips?
Absolutely! Allow the chicken strips to cool completely. Then, place them in a freezer-safe bag and store them in the freezer for up to two months. When you’re ready to eat, just reheat in the oven until crispy.
How should I reheat the leftovers?
To keep them crispy, reheat the strips in an oven set to 375°F for about 10-15 minutes, or until heated through. This method helps restore some of the crunch lost in the fridge.
What can I serve with these chicken strips?
These strips pair well with coleslaw, potato wedges, or a fresh green salad. You could also set out a variety of dipping sauces to mix things up.
What common mistakes should I avoid?
One common mistake is not heating the oil enough, which can result in soggy chicken. Make sure your oil is hot before adding the chicken to get that perfect golden brown color.
Crunchy Coconut Chicken Strips
Ingredients
Main Ingredients
- 1 lb chicken breast, cut into strips
- 1 cup shredded coconut
- 1 cup breadcrumbs
- 1/2 cup flour
- 2 pcs eggs, beaten
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- Oil for frying
- Dipping sauce of choice
Instructions
Preparation
- Preheat the oil in a frying pan over medium heat.
- Set up a breading station: Place flour in one bowl, beaten eggs in another, and a mixture of shredded coconut, breadcrumbs, salt, pepper, and garlic powder in a third.
Cooking
- Dip each chicken strip first in the flour, then in the beaten eggs, and finally in the coconut-breadcrumb mixture, ensuring they are well-coated.
- Fry the chicken strips in the hot oil until golden brown and cooked through, about 4-5 minutes per side.
- Remove and place on a paper towel to drain excess oil.
- Serve with your favorite dipping sauce.
