Succulent Coconut Chicken Strips

Cassie *


This is another addictive chicken recipe, that my family just loves. They pair well with my sweet and spicy chili sauce for dipping...I hope you'll give them a try... make plenty as they won't last...



☆☆☆☆☆ 0 votes

2 pounds of strips
10 Min
10 Min
Deep Fry


  • 1 1/2 - 2 lb
    boneless, skinless chicken breast, cut into about - 1 inch strips
  • 2 tsp
    each - salt & sugar
  • 2 c
  • 1 c
    corn starch
  • 1/4 c
  • seasoning
    of your choice - to the cornstarch mixture / optional
  • 2
    eggs beaten with 1/4 cup water
  • oil
    for frying

How to Make Succulent Coconut Chicken Strips


  1. After you slice chicken into strips. Sprinkle with salt and sugar and toss to coat. Place in a plastic bag and refrigerate for 3 1/2 - 4 hours.
  2. When through marinating, place chicken in a colander and rinse with cold water.

    Place on paper towels and pat dry.
  3. In a bowl, thoroughly mix the corn starch, flour and coconut. Set aside. ( you can season this mixture if you like.)

    In another bowl whisk the water with the beaten eggs.

    You can either pan fry these in a deep pan of oil or deep fry. Preheat oil to 350 degree...
  4. Once oil is hot enough begin breading your chicken.

    First, dip chicken strips in egg wash and then place in coconut mixture, making sure you coat well.

    Cautiously, place chicken in hot oil and cook until golden, but making sure not to burn. ( if oil starts smoking, turn it down some.)

    Remove and place on a paper towel. I then season them while hot with kosher salt.
  5. Enjoy!

Printable Recipe Card

About Succulent Coconut Chicken Strips

Course/Dish: Chicken, Poultry Appetizers
Main Ingredient: Chicken
Regional Style: American

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