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When it comes to comfort food that embodies both crunch and flavor, crispy coconut chicken strips stand out as a deliciously satisfying option. These delectable strips boast a golden-brown, crispy exterior that gives way to tender, juicy chicken within. The combination of coconut and spices not only elevates the flavor profile but also offers a delightful texture that appeals to both kids and adults alike. Whether you’re hosting a party, preparing a family dinner, or simply looking for a tasty snack, crispy coconut chicken strips are versatile enough to fit any occasion while being easy to prepare and sure to impress.

Crispy Coconut Chicken Strips

Delight in the crispy goodness of coconut chicken strips with this easy recipe that combines a crunchy exterior with tender, juicy chicken inside. Perfect for parties or family dinners, these strips feature a winning blend of shredded coconut and panko breadcrumbs that creates a mouthwatering texture. With tips on preparation, frying techniques, and serving suggestions, you’ll be able to impress any crowd while enjoying a deliciously satisfying meal.
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Ingredients
  

1 lb chicken breast, cut into strips

1 cup all-purpose flour

2 large eggs

1 cup shredded unsweetened coconut

1 cup panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon cayenne pepper (optional, for a kick)

Cooking oil (for frying, such as coconut oil or vegetable oil)

Instructions
 

Prepare the Chicken: Start by patting the chicken strips dry with paper towels. This will help the coating stick better.

    Set up the Breading Station: In three shallow dishes, set up your breading station:

      - In the first dish, add the flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper. Mix well.

        - In the second dish, beat the eggs until smooth.

          - In the third dish, combine the shredded coconut and panko breadcrumbs.

            Bread the Chicken: Take a chicken strip and coat it in the flour mixture, shaking off any excess. Next, dip it into the beaten eggs, ensuring it's fully coated. Finally, roll the chicken strip in the coconut-panko mixture, pressing gently to adhere the coating. Repeat with all chicken strips.

              Heat the Oil: In a large skillet or frying pan, pour enough cooking oil to cover the bottom (about 1/4 inch deep) and heat it over medium-high heat until shimmering.

                Fry the Chicken Strips: Carefully place a few chicken strips in the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown and crispy. Use tongs to flip them halfway through. Remove them from the skillet and place them on a paper towel-lined plate to drain excess oil.

                  Serve: Enjoy your crispy coconut chicken strips hot! They pair wonderfully with a sweet chili sauce or a tangy dipping sauce of your choice.

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