If you love a dish that combines the tropical sweetness of coconut with the irresistible crunch of perfectly cooked chicken, then you’re in for a treat with this Coconut Chicken Strips: Crispy Baked and Fried Delight Recipe. Each bite delivers a satisfying contrast of juicy, tender chicken wrapped in a golden, crisp coconut crust that makes it hard to put down. Whether you choose to bake them for a healthier twist or fry them for extra crunch, these coconut chicken strips are a fantastic crowd-pleaser that’s simple to prepare and bursting with flavor.

Coconut Chicken Strips: Crispy Baked and Fried Delight Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is key to creating that crave-worthy crunch and vibrant flavor. This recipe calls for everyday pantry staples, each playing a vital role in flavor, texture, and the stunning golden color that makes these strips so enticing.

Cornstarch: Provides a light, crispy coating that helps the coconut flakes stick beautifully to the chicken.
Cayenne pepper: Adds a gentle kick of heat that balances the sweetness of the coconut.
Salt: Enhances the overall flavor and brings out the natural taste of the chicken and coconut.
Black pepper: Contributes a subtle warmth and depth to every bite.
Eggs: Act as the perfect binder, making sure the coconut flakes adhere perfectly to each strip.
Sweetened coconut flakes: The star ingredient that delivers that unique tropical sweetness and crunch.
Boneless, skinless chicken breasts: Cut into thin strips to ensure quick cooking and tenderness.
Oil for frying: Optional depending on whether you prefer frying or baking your strips.

How to Make Coconut Chicken Strips: Crispy Baked and Fried Delight Recipe

Step 1: Prepare Your Dredging Stations

Start by setting up three shallow bowls to streamline the coating process. In the first bowl, combine cornstarch, cayenne pepper, salt, and black pepper. Beat the eggs in the second bowl, and place the sweetened coconut flakes in the third. This setup creates an assembly line, making the coating quick and fuss-free.

Step 2: Coat the Chicken Strips

Take each chicken strip and first coat it thoroughly in the seasoned cornstarch mixture. This step ensures that the egg will cling properly to the chicken. Next, dip the strips into the beaten eggs, letting any excess drip off, and finally dredge them in the coconut flakes, pressing gently to make certain every strip is evenly coated with a generous layer of coconut.

Step 3: Frying Method for Ultimate Crunch

Heat about 1 to 2 inches of oil in a heavy pot or deep skillet until it reaches 350°F (175°C). Carefully lower the coconut-coated chicken strips into the hot oil in batches, avoiding overcrowding. Fry each side for 2 to 3 minutes until the coconut turns a gorgeous golden brown and the chicken is cooked through. Drain the finished strips on paper towels to remove excess oil before serving.

Step 4: Baking Method for a Lighter Option

If you prefer a lighter version, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup. Prepare your chicken strips exactly as in the coating step, then lay them in a single layer on the baking sheet. Bake for 15 to 20 minutes, turning halfway through, until the coconut crust is crisp and golden. This method produces a wonderfully crunchy exterior with less oil.

How to Serve Coconut Chicken Strips: Crispy Baked and Fried Delight Recipe

Garnishes

Freshness and color can elevate your dish instantly. Sprinkle chopped fresh cilantro or parsley over the chicken strips for a bright, herbaceous note that contrasts beautifully with the sweetness. A wedge of lime on the side encourages a zesty squeeze that enhances the tropical flavors remarkably well.

Side Dishes

Pair your coconut chicken strips with simple but complementary sides. A crisp green salad tossed in a light vinaigrette or a refreshing cucumber and mango slaw adds brightness and crunch. For heartier fare, coconut rice or roasted sweet potatoes work wonders to keep the tropical vibe flowing throughout the meal.

Creative Ways to Present

Turn this dish into an eye-catching appetizer by stacking the strips on a platter with ramekins of dipping sauces like a spicy mango chutney, tangy honey mustard, or classic sweet chili sauce. Alternatively, skewering the chicken strips and serving them as finger foods at parties makes for an inviting, fun presentation that guests will love.

Make Ahead and Storage

Storing Leftovers

If you find yourself lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Make sure the chicken strips have cooled to room temperature before sealing to maintain crispiness as much as possible.

Freezing

For longer storage, arrange the coated but uncooked chicken strips on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the strips to a freezer-safe bag or container. When you’re ready to enjoy, bake them straight from frozen, adding a few extra minutes to the baking time for the best results.

Reheating

To bring crispy magic back to your coconut chicken strips, reheat them in an oven or air fryer at 350°F (175°C) for 5 to 10 minutes. This method will crisp up the coconut coating without drying out the tender chicken inside, restoring that irresistible crunch and juiciness.

FAQs

Can I use unsweetened coconut flakes instead of sweetened?

Absolutely! Using unsweetened coconut flakes will reduce the sweetness and give a more natural coconut flavor. You might want to add a touch of honey or sugar to balance the flavors if you prefer that sweeter profile.

Are these chicken strips suitable for meal prep?

Yes, they’re fantastic for meal prep. Coat and bake or fry the strips, then store them properly as described. They reheat well and retain much of their texture, making them a delicious option for quick lunches or dinners throughout the week.

What dipping sauces pair best with this recipe?

Sweet chili sauce, honey mustard, spicy mango chutney, or even a tangy sriracha mayo complement the coconut chicken strips wonderfully, adding extra flavor layers for dipping and enhancing the eating experience.

How can I make this recipe gluten-free?

The recipe is naturally gluten-free if you ensure that the cornstarch and coconut flakes you use have no cross-contamination with gluten. Always check labels to be certain. Cornstarch is an excellent gluten-free coating alternative to flour.

Can I make these strips spicy?

Definitely! Increase the cayenne pepper in the cornstarch mixture or add some smoked paprika or chili powder to tailor the heat level to your liking. The mild sweetness of the coconut balances spicy notes perfectly.

Final Thoughts

There’s something truly special about the combination of juicy chicken and the sweet, crisp crunch of coconut that makes this Coconut Chicken Strips: Crispy Baked and Fried Delight Recipe a must-try. Whether you bake or fry them, these strips are simple to make, full of flavor, and perfect for sharing with family or friends. Give this recipe a whirl, and I promise it will become a favorite in your meal rotation too!

Coconut Chicken Strips: Crispy Baked and Fried Delight Recipe

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4.3 from 76 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x

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Description

This Coconut Chicken recipe features tender chicken strips coated in a crispy, flavorful coconut crust. You can choose to either deep-fry or bake the chicken for a deliciously crunchy texture. The coconut adds a sweet note that beautifully complements the spices, making it a perfect dish for a family dinner or casual gathering.

Ingredients

Scale

Dry Ingredients

½ cup cornstarch
1 teaspoon cayenne pepper
1 teaspoon salt, or to taste
1 teaspoon black pepper, or to taste
2 cups sweetened coconut flakes

Wet Ingredients

3 large eggs

Main Ingredient

1 ½ pounds boneless, skinless chicken breasts, cut into long thin strips

For Frying

Oil for frying (if frying)

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Instructions

Prepare Dredging Stations: Set up three shallow bowls: one with the cornstarch, cayenne pepper, salt, and black pepper mixed together; one with the beaten eggs; and one with the sweetened coconut flakes.
Dredge Chicken: Coat each chicken strip first in the cornstarch mixture, ensuring it’s evenly covered, then dip it into the beaten eggs, and finally dredge it thoroughly in the coconut flakes to create a complete coating.
Fry Chicken: Heat 1-2 inches of oil in a deep pot or skillet to 350°F (175°C). Fry the chicken strips in batches for 2-3 minutes on each side, until they are golden brown and fully cooked through. Once done, drain the fried chicken strips on paper towels to remove excess oil.
Preheat and Prep for Baking: Preheat your oven to 400°F (200°C), and line a baking sheet with parchment paper to prevent sticking and promote even cooking.
Prepare Chicken for Baking: Repeat the dredging process similar to the frying method: coat the chicken strips in the cornstarch mixture, dip in eggs, and dredge in coconut flakes.
Bake the Chicken: Arrange the breaded chicken strips on the prepared baking sheet in a single layer. Bake in the preheated oven for 15-20 minutes, or until the chicken is golden brown and crispy on the outside.

Notes

You can choose either frying or baking method; frying gives a crispier texture, while baking is a healthier alternative.
Ensure the oil temperature is maintained at 350°F for even frying and to avoid greasy chicken.
Use sweetened coconut flakes for the best flavor contrast.
Adjust seasoning according to your taste preference.
Make sure the chicken strips are cut evenly for uniform cooking.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Frying
Cuisine: American