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To achieve the perfect Crispy Coconut Chicken Strips, drying the chicken is an essential first step. Moisture on the surface can prevent the breading from adhering properly and can lead to soggy results. Here are effective techniques for drying chicken:

Crispy Coconut Chicken Strips

Discover the tropical flavor of Crispy Coconut Chicken Strips, a delightful twist on classic chicken tenders! This easy and quick recipe features tender chicken breasts coated in a crunchy layer of panko and shredded coconut, perfect for any occasion. Serve them with a variety of dips and sides for a fun appetizer or as a main dish. Explore preparation tips, ingredient insights, and serving suggestions to create the ultimate chicken strips that both kids and adults will love.
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Ingredients
  

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

1 cup all-purpose flour

2 large eggs

1 cup unsweetened shredded coconut

1 cup panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Salt and freshly ground black pepper, to taste

Vegetable oil, for frying (enough to cover the bottom of the pan)

Lime wedges, for serving (optional)

Sweet chili sauce, for dipping (optional)

Instructions
 

Prepare the Chicken: Begin by patting the chicken strips dry with paper towels to remove excess moisture, promoting crispiness during frying. Season the strips liberally with salt, freshly ground black pepper, garlic powder, onion powder, and paprika, ensuring all sides are coated.

    Set Up Breading Station: Organize your breading station with three bowls. In the first bowl, place the all-purpose flour. In the second bowl, beat the eggs until smooth and slightly frothy. In the third bowl, combine the unsweetened shredded coconut and panko breadcrumbs, mixing well to incorporate.

      Bread the Chicken: Take each chicken strip and first dredge it in the flour, shaking off any excess. Next, immerse the strip into the beaten eggs, allowing any dripping excess to fall back into the bowl. Finally, coat the chicken in the coconut and panko mixture, pressing gently to ensure an even and sturdy coating. Repeat this process for all chicken strips.

        Heat the Oil: In a large skillet or frying pan, pour in enough vegetable oil to achieve a depth of about 1/4 inch, which will allow for even frying. Heat the oil over medium-high heat until it shimmers gently, indicating it is hot enough for frying.

          Fry the Chicken: Carefully place the breaded chicken strips into the hot oil in small batches to avoid overcrowding. Fry each strip for about 3-4 minutes on one side until golden brown, then flip to cook the other side until thoroughly cooked and crispy. Use a slotted spoon to transfer the fried strips onto a plate lined with paper towels, allowing the excess oil to drip away.

            Serve: Enjoy your crispy coconut chicken strips immediately while hot! Serve them with lime wedges to squeeze over the top and a side of sweet chili sauce for dipping, if desired.

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