Perfectly Cripsy Coconut Chicken

Savory meets sweet with the most satisfying crunchy exterior in this Crispy Coconut Chicken recipe. Eat them plain or dip in a homemade tangy sweet chili dipping sauce. Oven, stovetop, and air fryer instructions included!
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• 2 chicken breasts, thinly sliced into 2”x4” strips
• ½ cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon garlic powder
• ¼ teaspoon ground ginger
• ¼ teaspoon cayenne pepper
• 2 large eggs
• 1 cup panko
• 1 cup sweetened coconut flakes
• Vegetable oil for frying


1️⃣ Add flour, salt, pepper, garlic powder, ground ginger, and cayenne pepper to a bowl. Stir to combine.

2️⃣ In a second bowl, beat the eggs.

3️⃣ In a third bowl, add Panko and coconut flakes. Stir to combine.

4️⃣ Take each chicken strip and dip in the flour mixture, then eggs, then the panko/coconut mixture. Press panko coating into chicken strips. Set them aside once coated.

5️⃣ In a large skillet, pour in vegetable oil, about 2 inches deep. Heat oil over medium heat to approximately 350 degrees Fahrenheit.

6️⃣ Working in batches to ensure you don’t crowd the pan, fry chicken strips in the heated oil for 3 minutes per side.

7️⃣ Remove and set chicken strips on a paper towel lined sheet.

8️⃣ Serve hot with dipping sauce and enjoy!

Dipping Sauce:

1️⃣ In a saucepan over medium heat, add in the orange juice, brown sugar, chili sauce, and cornstarch. Stir constantly and bring to a boil, let simmer until sauce thickens.

Recipe Notes:

Air Fryer Instructions:
Preheat air fryer to 400F.
Place chicken on tray, spray with cooking oil and cook the chicken 5 to 6 minutes on each side, (10-12 minutes total) until the chicken is cooked through and crispy and golden on the outside.
Work in batches so that you don’t crowd the air fryer.

Oven Baked method:
Preheat oven to 400 Degrees Fahrenheit
Line a baking sheet with parchment paper
Set coated chicken on baking sheet
Spritz chicken with cooking oil
Bake for 20-25 minutes until fully cooked.

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