Coconut Chicken Strips

It's no secret to anyone that knows me, I love coconut! About 10 years ago or we attended a wedding in Trinidad. We ordered ice cream from a small ice cream cart and on a whim I got coconut. This is the day my love for coconut developed into what it is today. Because let me tell you, that was the best ice cream I have ever had in my life. 

Since then I have not only been on a mission to find coconut ice cream like that here (in Canada) but to also to use coconut more. 

That brings me to these delicious gems. These coconut chicken strips are not only pretty easy to make, they can be baked or fried and the results are both crispy and delicious.

To start out you need to decide on your cooking method. I think each method has its upside so it really depends on your preference. This time I chose to fry them because I can make smaller chicken strips for my toddlers without worrying about over cooking them while the larger ones cook. I also think frying does make them a tad more crunchy at the end. With that being said the baked ones do come out plenty crunchy and have the added luxury of putting them in the oven and not have to stand over hot oil babysitting them.  

If your chosen method is baking, preheat your oven to 400° and line a baking pan with foil (for quick clean up... or don't...not my dishes so I won't tell you how to live your life.) Place a wire rack on top of your foil lined pan. While that's heating up prepare your chicken and breading station.

Cut your chicken in to strips and set to the side. Grab 3 bowls or a dish of some sort...I used a loaf pan and a couple smaller Pyrex dishes. I tend to make a mess when I use regular sized bowls. In the first dish add 1 cup of flour, 1 tbsp curry powder, 1 tsp paprika, 1/2 tsp salt and about 10 cracks of pepper. Mix. 

In another dish 1 cup of Panko (not regular bread crumbs),1 cup of unsweetened shredded coconut, and some salt and pepper. Mix

In the last dish crack 2 eggs and add 1/2 cup of coconut milk. If you're using canned coconut milk, if the top of the can is a solid instead of a liquid, make sure to mix the solid and liquid from the can together well before measuring out the coconut milk. Add salt and pepper to this as well. Mix well. If you find the egg mixture too thick you can add a bit of water to thin it up a bit. I had to do this today but not always. I think it really depends on the brand of coconut milk. 

Grab a piece of chicken, roll into the flour mix to coat shaking off excess. Coat with the egg mixture and gently shake off excess, and finally coat with the coconut/panko mixture gently pressing the mix onto the chicken to ensure as much of the mix as possible sticks. If you're frying the strips put the coated chicken on a plate. If you're baking them place them on the rack on your lined baking sheet. Repeat until all your chicken is breaded. 

Discard any left over breading. 

If you're baking, bake for 20-25 minutes. Depending on the size you cut your chicken strips you may need more or less time. When I bake them, once about 20 minutes are up I will cut into the largest chicken strip to see if it's cooked through...I know, I know we are defacing a beautifully golden chicken strip, but it's for the greater good. One ugly chicken strip is much better than over cooking your chicken and eating dry chicken. 

If you're frying add about an inch of vegetable oil it a large pan. Heat over med-high heat. You will know you're ready to fry if you toss a small piece of panko in the oil and it bubbles.  See...

Place chicken in hot oil being careful not to overcrowd pan. You will need to do this in batches. Fry until you see the sides of the chicken getting golden brown. Turn and fry until the underside is also golden brown. If you find your chicken is browning too fast turn the heat down to med-low. I needed to do this halfway through my second batch. Move the cooked chicken to a paper towel lined plate just until you see the chicken no longer has wet oil on it, then move it to a plate off the paper towel. I find leaving it on the paper towel that has soaked up grease starts to make the chicken less crispy...which we don't want.

Finish up your chicken and enjoy! Jay and I like to dip our chicken strips in a sweet and spicy sauce of sorts. The one we are currently using this one but I have also tried this one and loved it. My 3 year old dips hers in honey, and well my 1.5 year old uses the chicken as a vehicle for ketchup. Let me know if you find something else that I should try to dip them in I will happily try it 😁.

Here is my full printable Coconut Chicken Strips  recipe.

Coconut Chicken Strips

Ingredients: 3-4 chicken breasts 1 cup of flour (I used all purpose) 1 tbsp curry powder 1 tsp paprika Salt & pepper 1/4 cup coconut milk  2 large eggs 1 cup panko 1 cup unsweetened shredded coconut Vegetable oil for frying Method:  You can either fry or bake your chicken strips. If you chose to bake them at this point preheat your oven to 400° and prepare a baking sheet by covering it with foil and topping it with a wire rack. Cut chicken into strips and prepare your breading station. Grab 3 bowls or dishes and in one put the flour, curry powder, paprika, salt and pepper. Mix. In another bowl add eggs, coconut milk (well mixed), salt & pepper. Mix. In the last bowl add coconut, panko, salt & pepper. Mix.  Bread the chicken by coating in flour, eggs then coconut/panko mix. If you're frying your chicken put breaded chicken on a plate. If you're baking it place the breaded chicken on the wire rack and bake for 20-25 minutes. If you're frying put 1 inch of oil in a large pan and heat over medium-high heat. Once the oil is hot enough add the chicken in batches. Do not overcrowd your pan. When you see the edges of your chicken getting golden brown flip your chicken and fry until completely golden brown.  Move fried chicken to paper towel lined plate.  Enjoy.