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Crispy chicken strips have long been a beloved dish, appealing to both kids and adults alike with their crunchy exterior and juicy interior. This classic comfort food is often a go-to for quick weeknight dinners, casual gatherings, and parties. However, while traditional chicken strips are undeniably delicious, there’s always room for a little culinary creativity. Enter the crispy coconut chicken strips—a delightful twist that adds an exotic touch to this classic favorite. Coating the chicken with a mixture of coconut flakes and breadcrumbs not only enhances the flavor but also creates an irresistible crunch that elevates the entire dish.

Crispy Coconut Chicken Strips

Discover a delicious twist on your favorite chicken strips with this crispy coconut chicken strips recipe! Combining tender chicken with a crunchy coating of coconut and panko breadcrumbs, these strips are perfect for family dinners, parties, or as kid-friendly snacks. Easy to prepare and versatile for any occasion, these flavorful strips pair wonderfully with zesty sauces and fresh sides, making them a delightful addition to your meal repertoire. Enjoy the tropical flair today!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts

1 cup all-purpose flour

2 large eggs

1 cup shredded unsweetened coconut

1 cup panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon cayenne pepper (optional for heat)

Vegetable oil, for frying

Fresh lime wedges, for serving

Sweet chili sauce, for dipping (optional)

Instructions
 

Prepare the Chicken: Slice the chicken breasts into strips, about 1 inch wide. This helps ensure even cooking and a crispy texture.

    Set Up Breading Station:

      - In three separate shallow dishes, prepare the breading stations.

        - In the first dish, add the flour.

          - In the second, beat the eggs until smooth.

            - In the third dish, combine the shredded coconut, panko breadcrumbs, garlic powder, paprika, salt, black pepper, and cayenne pepper (if using).

              Bread the Chicken Strips:

                - Dip each chicken strip into the flour, ensuring it's fully coated. Shake off any excess.

                  - Next, dip the floured strip into the beaten eggs, ensuring it's coated well.

                    - Finally, transfer the chicken to the coconut-breadcrumb mixture, pressing gently to ensure the coating sticks well.

                      Heat the Oil: In a large skillet, pour enough vegetable oil to cover the bottom (about ½ inch high). Heat over medium-high heat until the oil shimmers.

                        Fry the Chicken Strips:

                          - Once the oil is hot, carefully place a few chicken strips in the pan, taking care not to overcrowd the skillet.

                            - Fry them for about 2-3 minutes on each side, or until golden brown and crispy. The internal temperature should reach 165°F (74°C).

                              - Remove the cooked chicken strips and place them on a plate lined with paper towels to drain excess oil.

                                Repeat: Continue frying the remaining chicken strips in batches, adding more oil if necessary.

                                  Serve: Serve hot with fresh lime wedges and sweet chili sauce for dipping. Enjoy your deliciously crispy coconut chicken strips!

                                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings