Crispy Coconut Chicken
Crispy coconut-coated chicken strips fried until golden and crunchy.
Servings: 4 servings
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
- 1 large egg beaten with milk
- 2 tablespoons milk mixed with beaten egg
- 3/4 cup sweetened shredded coconut
- 3/4 cup breadcrumbs Panko or plain, mixed with coconut
- vegetable oil for frying, enough to shallow-fry in skillet
Instructions
- Slice the chicken breasts into 1/2-inch wide strips and pat them dry.
- Season the chicken strips evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Set up a breading station: place the 1/2 cup flour in one shallow dish; beat 1 large egg with 2 tablespoons milk in a second dish; combine 3/4 cup shredded coconut and 3/4 cup breadcrumbs in a third dish.
- Dredge each chicken strip in flour, shake 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-high heat to shallow-fry (oil should reach about 350°F or be hot enough that a breadcrumb sizzles on contact).
- Fry the coated chicken in batches, without crowding, until golden brown and cooked through, about 3–5 minutes per side depending on thickness.
- Transfer cooked chicken to a paper towel–lined plate to drain briefly, then serve immediately.
Equipment
- Skillet
- three shallow bowls or dishes
- tongs or fork
- Paper Towels
- Knife and cutting board
Notes
- Nutrition values are estimates and may vary by product.
- Use Panko for extra crunch or plain breadcrumbs if preferred.
- Do not overcrowd the skillet when frying.
- Pat chicken dry before seasoning for better adhesion.
- Adjust frying time based on strip thickness.