Recipe Review-Crispy Coconut Chicken Strips: A Recipe Worth Repeating

Crispy Coconut Chicken Strips: A Team Effort Worth Every Bite

A couple of years ago I received one of my favorite Christmas gifts: Natasha’s Kitchen, a fun and approachable cookbook packed with a wonderful variety of recipes. I have been working my way through it ever since, and when I spotted the Crispy Coconut Chicken Strips, I knew right away that one was going on my must-try list.

Now, I’ll be honest. Frying is not exactly my department. That honor belongs to Rocky, who I am convinced was born with a fry daddy in his hands. The man can fry anything: hushpuppies, fried chicken, you name it. Rather than compete with a master, I made the smart call and put him in charge of the frying. I handled everything else, including the dipping sauce, and just like that we had ourselves a genuine kitchen team effort.

And it was so worth it.

The coconut flavor in the breading is light and tropical without being overwhelming, and the dipping sauce brought everything together beautifully. I gave this recipe an 8 out of 10 on my personal cooking scale, which means it goes straight into my permanent cookbook. Anything 8 and above is a definite remake in my kitchen.

Beyond the meal itself, the leftovers were a bonus I did not expect. I tossed the strips over a fresh green salad for a light and satisfying lunch, and turned the rest into coconut chicken sandwiches that were absolutely delicious.

My one note: I felt the breading could use a little more depth of flavor. If you want to punch it up, here are a few ideas to build a more exciting flavor profile:

Spice Up the Breading:

• Add garlic powder and onion powder for a savory base
• Mix in cayenne pepper or paprika for a mild kick of heat
• Stir in ground ginger to complement the sweet tropical coconut
• Season generously with salt and black pepper so the chicken really sings

Let’s not forget the wine

When it comes to pairing wine with coconut chicken strips, you really can’t go wrong with an off-dry German Riesling or a Gewürztraminer. Both wines bring crisp acidity and a touch of sweetness that balance the rich coconut flavor beautifully. The Riesling offers bright citrus notes that mirror the coconut and tame any spicy dipping sauce, while the Gewürztraminer brings bold aromas of mango, lychee, and rose petals that feel right at home with tropical and Asian-inspired seasonings. Prefer something a little lighter? A crisp Sauvignon Blanc will refresh your palate between bites, and a dry rosé or sparkling wine cuts right through the fried breading to keep things light and lively.

Check out the recipe

Crispy Fried Coconut Chicken Strips

Crispy on the outside, tender on the inside, and kissed with tropical coconut flavor, these chicken strips are a fun and easy crowd-pleaser. Pair them with a simple dipping sauce and you have a meal that works as a main dish, a salad topper, or a sandwich filling. A team effort in our kitchen and a definite keeper!

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Servings 4

Ingredients

  

• 1/4 cup sweet chili sauce
• 1/4 cup apricot preserves
• 1/4 cup all purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 2 large eggs
• 1 1/2 cups sweetened shredded coconut
• 1/2 cup panko breadcrumbs
• 1-1 1/4 pounds chicken tenders (8-10 tenders)
• Vegetable oil for frying
• 1 Lime for garnish if desired

Instructions

 

• Make the dipping sauce. In a medium bowl combine the sweet chili sauce and the apricot preserves and then set aside
• Set up 3 separate bowls. I used cereal bowls. In the first bowl place the flour, garlic powder, salt, and pepper and whisk together. In the second bowl place the two eggs and beat them together with a fork. In the third bowl mix together the coconut and the breadcrumbs.
• If needed pat dry the chicken tenders. Dredge the strips in the flour on both sides and tap off any excess. Then coat the strip in the beaten eggs and let any excess drip off and then roll the strip in the coconut mixture pressing the coconut mixture into the strips and set aside.
• Time to fry the strips:Place a large cast-iron skillet or heavy pan over medium heat. Add about an 1/4 inch of oil and heat to about 350 degrees F. Add half of the strips and cook for about 3-4 minutes per side or until they are golden brown and the chicken is throughly cooked. Add more oil as needed. (Chicken is safe to eat immediately when it reaches an internal temperature of 165°F (74°C)) When done transfer to a serving platter
• Serve with dipping sauce and garnish with lime slices if desired.

Notes

When it comes to pairing wine with coconut chicken strips, you really can't go wrong with an off-dry German Riesling or a Gewürztraminer. Both wines bring crisp acidity and a touch of sweetness that balance the rich coconut flavor beautifully. The Riesling offers bright citrus notes that mirror the coconut and tame any spicy dipping sauce, while the Gewürztraminer brings bold aromas of mango, lychee, and rose petals that feel right at home with tropical and Asian-inspired seasonings. Prefer something a little lighter? A crisp Sauvignon Blanc will refresh your palate between bites, and a dry rosé or sparkling wine cuts right through the fried breading to keep things light and lively.

Whether you follow the original or add your own twist, this recipe is a keeper. I will absolutely be making it again, and I have a feeling once you try it, you will too. 

Have you tried Natasha’s Kitchen? Drop a comment below and let me know your favorite recipe from the book!