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When it comes to comfort food that tantalizes the taste buds, crispy coconut chicken strips stand out as a delightful favorite. This dish wonderfully marries the succulent tenderness of chicken breast with the tropical sweetness of coconut, resulting in a culinary experience that is both satisfying and unique. Whether you're serving them at a family dinner, preparing them for a festive gathering, or simply indulging in a casual snack, these chicken strips are sure to please a crowd. Their crispy exterior, combined with a juicy interior, makes them an irresistible treat for both children and adults alike.

Crispy Coconut Chicken Strips

Elevate your meal with crispy coconut chicken strips, a delicious fusion of tender chicken and tropical coconut sweetness. Perfect for family dinners, parties, or casual snacks, these strips feature a crunch that appeals to kids and adults alike. Made with fresh chicken and crispy panko breading, this recipe is easy to prepare and versatile enough to pair with various dipping sauces. Discover the delightful flavors and textures that make these chicken strips an irresistible treat for any occasion.
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Ingredients
  

1 lb (450g) chicken breast, cut into strips

1 cup all-purpose flour

2 large eggs

1 cup unsweetened shredded coconut

1 cup panko breadcrumbs

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

Salt and pepper, to taste

Vegetable oil, for frying

Lime wedges, for serving (optional)

Sweet chili sauce, for dipping (optional)

Instructions
 

Prepare the Chicken: Pat the chicken strips dry with paper towels. This helps them get crispy during frying. Season with salt, pepper, garlic powder, onion powder, and paprika.

    Set Up Breading Station: In three separate bowls, place the flour in the first bowl. In the second bowl, beat the eggs until smooth. In the third bowl, mix together the shredded coconut and panko breadcrumbs.

      Bread the Chicken: Dredge each chicken strip in the flour, shaking off any excess. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken strip with the coconut and panko mixture, pressing down gently to ensure it adheres well. Repeat for all chicken strips.

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

          Fry the Chicken: Carefully add the breaded chicken strips to the hot oil in batches, being careful not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Use a slotted spoon to transfer the chicken strips to a plate lined with paper towels to drain excess oil.

            Serve: Serve the crispy coconut chicken strips hot with lime wedges and a side of sweet chili sauce for dipping, if desired.

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