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Homemade Crispy Coconut Chicken photo

Crispy Coconut Chicken

Crispy coconut-coated chicken strips fried until golden and crunchy.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Skillet
  • 3 shallow dishes or bowls
  • Tongs or fork
  • Knife and cutting board
  • Paper Towels

Ingredients
  

  • 2 boneless skinless chicken breasts sliced into 1/2-inch strips
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup all-purpose flour for dredging
  • 1 large egg beaten with milk
  • 2 tablespoons milk
  • 3/4 cup sweetened shredded coconut
  • 3/4 cup breadcrumbs Panko or plain, combined with coconut
  • vegetable oil for frying (enough for shallow frying in skillet)

Instructions
 

  • Slice the 2 chicken breasts into 1/2-inch strips and pat dry with paper towels.
  • Season the chicken strips evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  • Set up a breading station: place 1/2 cup flour in one shallow dish; in a second dish combine 3/4 cup shredded coconut and 3/4 cup breadcrumbs; in a third dish beat 1 large egg with 2 tablespoons milk.
  • Dredge each chicken strip first in the flour, shaking off excess; dip into the egg mixture; then press into the coconut-breadcrumb mixture to coat completely.
  • Heat enough vegetable oil in a skillet over medium heat for shallow frying until shimmering and about 350°F (if using a thermometer).
  • Fry the chicken in batches, careful not to overcrowd the skillet, until golden brown and cooked through, about 3–4 minutes per side depending on strip thickness.
  • Transfer cooked strips to a paper towel-lined plate to drain briefly, then serve.

Notes

  • Nutrition estimates vary by product used.
  • Use Panko for a lighter crunch or plain breadcrumbs if preferred.
  • Do not overcrowd the skillet to keep the coating crisp.
  • Adjust frying time based on strip thickness to ensure cooked through.
  • Pat chicken dry before seasoning for better adhesion.