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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.