Best Crispy Coconut Chicken Strips

If you’re searching for a crispy, flavorful dish that’s perfect as an appetizer, snack, or even a main course, this crispy coconut chicken strips recipe is exactly what you need. With juicy chicken coated in a golden, crunchy mixture of coconut and panko, each bite delivers the ideal balance of texture and taste. These strips are lightly spiced, with just a hint of heat from sriracha and optional cayenne, making them absolutely irresistible.

Not only is this crispy coconut chicken strips incredibly easy to follow, but it also comes together in under an hour. You’ll appreciate how the tender chicken contrasts perfectly with the sweet, nutty coconut coating. Plus, serving them with a sweet red chili dipping sauce takes the flavor to another level. Whether you’re making these for game day, a family dinner, or as part of a party platter, this crispy coconut chicken strips recipe will become one of your favorites.

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Why You’ll Love This Crispy Coconut Chicken Strips Recipe

There are so many reasons why you’ll love making — and eating — these chicken strips. First, the texture is unbeatable. The sweetened coconut combined with panko crumbs creates an extra-crispy crust that stays light and airy. Meanwhile, the chicken inside remains juicy and tender thanks to the quick frying method.

Another reason to love this recipe is its versatility. You can serve these chicken strips as an appetizer with dipping sauces, tuck them into wraps or salads, or even enjoy them on their own as a main dish. They’re also perfect for parties because they hold up well and can be kept warm in the oven until serving.

The recipe is also incredibly approachable. With simple pantry staples like eggs, milk, and panko combined with chicken and sweetened coconut, you don’t need any special equipment or hard-to-find ingredients. And because you can adjust the level of spice, they’re family-friendly and customizable to your taste.

If you love crispy coconut chicken strips with a satisfying crunch, be sure to try this cheesy baked vegetable rolls recipe or even these crispy cheesy pepperoni and cheese crisps for similar vibes!

Ingredients For Crispy Coconut Chicken Strips

Here’s everything you’ll need to make this crispy coconut chicken strips:

• 2 eggs
• 1/4 cup milk
• 1 tablespoon sriracha sauce
• 1 1/2 cups sweetened flaked coconut
• 3/4 cups panko crumbs
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1 1/2 pounds boneless chicken breasts, cut into strips
• Vegetable oil, for frying
• Sweet red chili sauce, for dipping (optional)

These are all easy-to-find ingredients, making it simple to whip up this recipe anytime.

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Essential Kitchen Equipment

To ensure everything goes smoothly, gather the following kitchen tools:

• Mixing bowls (medium and shallow)
• Whisk
• Tongs
• 10-inch frying pan
• Paper towels
• Baking sheet
• Cooking thermometer (optional, but helpful for oil temperature)

Step-by-Step Instructions To Make Crispy Coconut Chicken Strips

Step 1: Prepare The Egg Mixture

In a medium bowl, whisk together the eggs, milk, and sriracha sauce until well combined. Set aside.

Step 2: Mix The Coconut Coating

In a shallow dish, combine the sweetened coconut, panko crumbs, kosher salt, black pepper, and cayenne (if using). Stir until evenly mixed.

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Step 3: Coat The Chicken

Dip each chicken strip into the egg mixture, making sure it’s fully coated, then dredge it in the coconut mixture. Press gently to ensure the coating sticks. Place the coated strips on a plate and repeat with all the chicken.

Step 4: Heat The Oil

Preheat your oven to its lowest setting (around 160°F) and line a baking sheet with paper towels. This will keep your chicken warm as you work in batches.

In a large frying pan, pour vegetable oil about 1/3 inch deep and heat over medium heat until it reaches 375°F. If you don’t have a thermometer, you can test by dipping the end of a wooden spoon into the oil — if bubbles form around it, the oil is ready.

Step 5: Fry The Chicken

Working in batches, carefully place a few strips into the hot oil. Fry for 3–4 minutes on each side, or until the coating is golden brown and the chicken is cooked through. Avoid overcrowding the pan, as this can lower the oil temperature.

Transfer the cooked chicken strips to the prepared baking sheet and keep warm in the oven. Repeat until all the chicken is fried.

Step 6: Serve And Enjoy

Serve the warm chicken strips with sweet red chili sauce for dipping, and enjoy every crispy, flavorful bite!

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Helpful Tips For Perfect Coconut Chicken Strips

For best results, be sure to slice the chicken into even-sized strips so they cook evenly. Always fry in batches to avoid overcrowding the pan, which can result in soggy coating. Use a thermometer if possible to maintain the oil at 375°F, as too low a temperature can make the chicken greasy. Also, keep the strips warm in the oven while frying the rest so they stay crispy and ready to serve.

Common Mistakes To Avoid

One common mistake is skipping the pressing step when coating the chicken. Be sure to press the coconut mixture firmly onto the chicken so it sticks during frying. Another is letting the oil get too cool, which can result in undercooked or greasy strips. Conversely, don’t let the oil overheat as it may burn the coating before the chicken is done. Finally, avoid using unsweetened coconut — the sweetness balances the spice beautifully and enhances the flavor.

Serving Ideas And Pairings

These crispy coconut chicken strips are incredibly versatile and go well with a variety of sides and sauces. Serve them with a fresh green salad, coleslaw, or even watermelon salad with cucumber and feta for a refreshing contrast. For a tropical vibe, pair them with a side of grilled pineapple or mango iced tea. You can also add them to wraps or sliders for a creative twist.

Storage And Reheating Tips

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken strips on a baking sheet and warm in a 350°F oven for 10–12 minutes to keep them crispy. Avoid microwaving, as it can make the coating soggy.

Recipe Variations To Try

If you’d like to experiment, try adding crushed nuts like macadamias or cashews to the coconut coating for an extra crunch. Swap the sriracha for hot sauce or omit it completely for a milder version. You can also try baking instead of frying by spraying the strips with cooking spray and baking at 400°F for about 20 minutes, flipping halfway through.

Frequently Asked Questions

Can I bake these instead of frying?
Yes! Bake at 400°F for about 20 minutes, turning halfway, for a healthier option.

Is it okay to use chicken tenders instead of breasts?
Absolutely — they’re already the perfect size and work just as well.

Can I make them ahead of time?
Yes, you can coat the chicken ahead and refrigerate for a few hours before frying.

What’s the best dipping sauce?
Sweet red chili sauce is classic, but honey mustard or a creamy ranch also work well.

Why You’ll Make These Crispy Coconut Chicken Strips Again And Again

This crispy coconut chicken strips recipe checks all the boxes — it’s quick, easy, flavorful, and a total crowd-pleaser. The combination of crispy, sweet coconut and juicy chicken makes it truly unforgettable. Because it’s also versatile and customizable, you can enjoy it as a snack, appetizer, or even a full meal. Plus, it’s a dish that looks as good as it tastes, making it ideal for entertaining.

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