Tender, Savory Easy Coconut Chicken strips are easy and delicious! You can bake them or fry them. You choose! Great step by step instructions.
This was one of the first recipes I posted and it never ceases to amaze me how popular it is…even months and months later! I’m glad you enjoy it so much.
Easy Coconut Chicken Recipe
- Boneless, skinless chicken breast
- 2 large eggs
- 1/4 cup coconut milk-any milk will do
- 1/2 cup flour
- 1 cup panko bread crumbs (these work better then regular bread crumbs)
- 1 cup shredded sweetened coconut
- 1/2 tsp salt
- 1/2 cup vegetable oil
- Sweet Chili Sauce for dipping
Instructions
- Cut chicken into strips, cutting diagonally so the ends are not too small.
- Prepare three separate bowls for breading your chicken
- Combine flour and salt
- Whisk eggs and milk together
- Stir panko bread crumbs and coconut together
- Heat 1/4 c of vegetable oil in large skillet over medium/high heat. It is hot enough when the flour sizzles and bubbles when it comes in contact with the oil.
- Coat chicken strips in the three bowls. Start with the flour combination, then the egg and milk, and end with the bowl containing the bread crumbs and coconut.
- Place some of your chicken strips in the hot oil with about an inch in between each strip (this helps prevent the oil from cooling down). I prefer to just fry the strips for until they are golden brown,, place them on a paper towel to drain, and once I’m done with all of them I bake them for 10 minutes at 350 degrees. (Cooking time may very depending on how thick your chicken is)
- Last but not least serve immediately with your chili sauce!
MY THOUGHTS:
…I love me some coconut shrimp as much as the next person, well maybe even a little more, ok a lot more! But now I love this recipe for coconut chicken just as much. The chicken is moist and melts in your mouth, and the coconut adds the perfect touch of sweetness.
…I had to restrain myself from eating all of them before my husband came home from work! You make these and you will understand what I mean.
Coconut Chicken: Next Time
NEXT TIME:
~I saw a recipe for coconut shrimp on the food network that calls for 2 cups of coconut and 1/2 cup of bread crumbs. I may have to try that next time…because there will be a next time!
~Oh and I think I’ll dip it in pineapple orange marmalade because nothing goes better with a little coconut chicken/shrimp then some orange marmalade.
~I’m going to bake the chicken next time too, not fry it…hopefully the chicken will be just as tender and juicy.
I hate working with raw chicken…with a fiery passion. I wash my hands about 100 times, and everything that touches the chicken just as much so it takes me forever. Does this hatred make me less of a woman? Well maybe, but I’m ok with that. Despite this I prevailed last night when I made this.
To see the Baked Coconut Chicken instructions try this recipe
Baked Coconut Chicken recipe here
I made this tonight and my husband loved it. My son who doesn’t like coconut had a bit sized piece and loved it. I will make this again and again. Take note that you might need more salt and more oil for browning chicken. The second batch of chicken I just pored the oil in. My chicken came out crispy on the outside and tender on the inside. I also use chicken tenderloins instead of chicken breasts. Easier than cutting them up. Thank you for posting this recipe.
I skipped the fry step, did 2 cups coconut and 1/2 panko bread crumbs…. turned out amazing. i cooked it a little longer than 20, just to help brown the coconut a little more, but it was still tender and juicy. definitely recommend baking it.
Oh my gosh JC, you’re amazing!!! Thank you for letting me know. I will for sure try it.
did you ever try only baking and skipping the fry step? did it turn out just as good. i just found this recipe this week and plan to make for friday night dinner.
Hey JC, you could for sure skip the fry step, and I’m sure it would taste just as good, it would just have a different texture. If you bake it, my favorite way to bake chicken is at 400 for 20 minutes, it’s really juicy and perfect every time. If you use small pieces you may not need to bake it the full 20 minutes. Let me know how it goes if you do try it baked, I’d love to know!!!
This is going to be dinner tonight – with maybe some grilled mango. Mmmmm
This was soo delicious!!!
This looks so good! I love how you used coconut milk and shredded coconut. So healthy and good for you! I would love for you to share this at Kids in the Kitchen. We would love to have this family friendly recipe featured. Thanks! http://younglivingoillady.com/home/kids-in-the-kitchen-link-up/
I want to make this! looks and sounds delicious! great job!