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If you're on the hunt for a delectable and unique chicken dish that marries crunch with tropical flair, look no further than Crunchy Coconut Bliss Chicken Strips. This recipe takes the classic chicken tender and elevates it to a new level of deliciousness with a crispy coating that features unsweetened shredded coconut and panko breadcrumbs. Whether you’re looking for a scrumptious appetizer, a satisfying main course, or the perfect party snack, these chicken strips are sure to impress your family and friends.

Crispy Coconut Chicken Strips

Looking for a unique and delicious chicken dish? Try Crunchy Coconut Bliss Chicken Strips! This recipe elevates classic chicken tenders with a crispy coating of unsweetened shredded coconut and panko breadcrumbs, creating a delightful crunch. Perfect as an appetizer, main course, or party snack, these strips balance tropical sweetness with savory spices. Easy to prepare and sure to impress, they make cooking fun and satisfying. Discover the key ingredients and preparation steps to enjoy this flavorful dish today!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, 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

1/2 tsp paprika

1/2 tsp salt

1/4 tsp black pepper

1/2 cup buttermilk (or regular milk with a splash of lemon juice)

Vegetable oil for frying

Optional: sweet chili sauce or honey for dipping

Instructions
 

Prepare the chicken: Pat the chicken strips dry with paper towels. This helps them to get crispier. Begin marinating the chicken in buttermilk, and let it sit for at least 30 minutes (or up to 2 hours) in the refrigerator.

    Set up a dredging station: In one bowl, place the flour. In a second bowl, beat the eggs. In a third bowl, mix the shredded coconut, panko breadcrumbs, garlic powder, onion powder, paprika, salt, and black pepper.

      Dredge the chicken strips: Take the chicken strips out of the buttermilk, allowing excess liquid to drip off. First, coat each strip in flour, shaking off the excess. Then dip it into the beaten eggs, and finally coat it in the coconut-panko mixture, pressing gently to help the coating stick.

        Heat the oil: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. The oil is ready when you drop a small piece of the coating in and it sizzles.

          Fry the chicken strips: Gently place the coated chicken strips in the hot oil, making sure not to overcrowd the pan. Fry them in batches for about 3-4 minutes on each side or until golden brown and crispy. Adjust the heat as needed to avoid burning.

            Drain and serve: Once cooked, place the chicken strips on a paper towel-lined plate to drain excess oil. Serve hot with sweet chili sauce or honey for dipping, if desired.

              Prep Time, Total Time, Servings: 15 mins | 45 mins | 4 servings