I’ve made a lot of chicken tenders in my time, but these Golden Coconut Crusted Chicken Strips might just be the best of the bunch. That crisp, golden exterior made with sweet coconut flakes pairs perfectly with the juicy, tender chicken inside. It’s the kind of dish that makes you forget you’re eating something so simple — and suddenly, it feels like a tropical escape on a plate. Every bite is crunchy, slightly sweet, and incredibly satisfying.

This recipe came to life during one of my weeknight cooking frenzies. I had chicken on hand, a bag of shredded coconut in the pantry, and a craving for something with a twist. I decided to ditch the plain breadcrumbs and go all in on coconut. What happened next was a crunchy revelation. I served it with a chili dipping sauce for a spicy-sweet combo, and let’s just say… there were no leftovers.

Why You’ll Love This Golden Coconut Crusted Chicken Strips Recipe

This recipe is a game-changer when it comes to weeknight dinners or party snacks. The chicken strips come out incredibly crispy on the outside while staying juicy inside. The coconut adds a toasty, sweet edge that’s totally addictive. You don’t need any complicated ingredients — just a few pantry staples and you’re in business.

Kid-friendly yet grown-up approved
Easy to prep and quick to cook
Bakes beautifully or fries like a dream
Pairs with just about any sauce you love
Tastes like something you’d get at a restaurant

This one checks all the boxes. Get ready to make it on repeat.

What Kind of Coconut Should I Use for Golden Coconut Crusted Chicken Strips?

For the best texture and flavor, I always use unsweetened shredded coconut or unsweetened coconut flakes. The unsweetened variety lets you control the sweetness and allows the coconut to toast up nicely without burning too quickly. If you only have sweetened coconut on hand, it will still work — just keep an eye on it in the oven or frying pan, as it browns faster due to the added sugar.

You can also mix both shredded and flaked coconut if you want even more texture. The larger flakes give that gorgeous golden crust, while the finer shreds help everything stick to the chicken evenly.

Options for Substitutions

Don’t have everything on hand? Here are some smart substitutions you can use to make this recipe work with what you’ve got:

Chicken: You can swap chicken tenders for chicken breast cut into strips, or even boneless thighs if you prefer a richer flavor.
Coconut: If you’re not into coconut, try crushed cornflakes or panko for that crispy crunch without the tropical twist.
Flour: Any all-purpose flour works fine, but gluten-free flour blends or almond flour can also get the job done.
Eggs: Out of eggs? Buttermilk or even a light mayo coating can help the coconut stick to the chicken.
Dipping Sauce: Sweet chili sauce is my go-to, but honey mustard, mango chutney, or even a creamy sriracha mayo are all amazing options.

This recipe is flexible enough to work with what you already have in your kitchen — just don’t skip the crunch!

Ingredients for Golden Coconut Crusted Chicken Strips

Chicken tenders
The star of the show. They’re naturally the perfect size and shape, and cook quickly while staying juicy.
All-purpose flour
Used as the base layer to help the egg wash stick. It ensures a solid foundation for the coating.
Eggs
They act as the glue between the flour and the coconut. Beaten eggs help bind everything together.
Unsweetened shredded or flaked coconut
Gives that signature crispy crust with a hint of natural sweetness. It toasts up beautifully during cooking.
Panko breadcrumbs
Combines with the coconut to add an extra layer of crispiness and structure to the coating.
Salt and pepper
Essential for seasoning the chicken and keeping the flavor balanced.
Garlic powder
Adds a subtle savory note that complements the sweetness of the coconut.
Paprika
For a little warmth and color in the seasoning blend.
Neutral oil or cooking spray
Needed if frying, or to help crisp things up in the oven or air fryer.

Every ingredient in this list plays a role in making these chicken strips crisp, flavorful, and golden. It’s a simple setup with a big payoff.

Step 1: Prep the Chicken

Start by patting the chicken tenders dry with a paper towel. This helps the coating stick better. If you’re using chicken breasts, slice them into uniform strips about 1-inch wide.

Step 2: Set Up Your Breading Station

Grab three shallow bowls. In the first, place the flour mixed with a pinch of salt and pepper. In the second, whisk the eggs until smooth. In the third, combine the shredded coconut, panko breadcrumbs, garlic powder, and paprika.

Step 3: Coat the Chicken

Dip each chicken strip first into the flour (shake off the excess), then into the egg wash, and finally roll it in the coconut mixture, pressing gently so the coating adheres well. Place coated strips on a plate or baking sheet.

Step 4: Cook the Chicken

To bake: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and lightly grease it. Arrange the strips in a single layer, spray the tops with cooking oil, and bake for 18–22 minutes, flipping halfway, until golden and crispy.

To fry: Heat 1–2 inches of oil in a skillet over medium heat. Once hot (around 350°F/175°C), fry the chicken in batches for 3–4 minutes per side or until golden brown and fully cooked. Drain on paper towels.

To air fry: Preheat your air fryer to 375°F (190°C). Spray both sides of the chicken with oil and air fry in a single layer for 10–12 minutes, flipping halfway.

Step 5: Serve

Let the chicken rest for a few minutes, then serve hot with your favorite dipping sauce — sweet chili, mango sauce, or even garlic aioli.

How Long to Cook the Golden Coconut Crusted Chicken Strips

The cooking time depends on the method you choose:

Baking: 18–22 minutes at 400°F (200°C), flipping halfway through for even browning.
Frying: 3–4 minutes per side in hot oil (350°F/175°C) until deep golden and cooked through.
Air Frying: 10–12 minutes at 375°F (190°C), turning once halfway for crispiness on both sides.

Regardless of the method, the internal temperature of the chicken should reach 165°F (74°C) to ensure it’s safe to eat.

Tips for Perfect Golden Coconut Crusted Chicken Strips

Pat the chicken dry before breading — excess moisture makes the coating slide off.
Press the coating in firmly to ensure the coconut sticks well and doesn’t fall off during cooking.
Use unsweetened coconut so it doesn’t burn too quickly — especially in the oven or air fryer.
Preheat your cooking surface — whether it’s the oven, skillet, or air fryer — for even cooking.
Don’t overcrowd the pan or air fryer basket. Crowding leads to steaming instead of crisping.
Spray or brush with oil before baking or air frying to help the coating brown evenly.
Let them rest for a couple minutes after cooking — it keeps the juices in and the crust crisp.

These tips ensure your chicken strips come out beautifully golden, crisp on the outside, and tender inside — every single time.

Watch Out for These Mistakes While Cooking

Skipping the flour step
Flour is crucial — it helps the egg stick to the chicken, which in turn holds the coconut crust in place. Don’t skip it.
Using sweetened coconut without adjustments
Sweetened coconut browns too quickly and can burn before the chicken cooks through. Either watch it closely or stick with unsweetened.
Overcrowding your pan or air fryer
This leads to soggy chicken. Give each strip enough space for air (or oil) to circulate and crisp the edges.
Not seasoning every layer
Each step — flour, egg, and coconut mixture — should be lightly seasoned to build flavor throughout.
Cooking at the wrong temperature
Too low, and the crust gets soggy; too high, and the coating burns before the chicken cooks. Keep your oven or oil at the right temperature.
Forgetting to flip
Whether baking or air frying, flipping halfway ensures an even golden crust on both sides.

What to Serve With Golden Coconut Crusted Chicken Strips?

Mango Salsa

Bright, sweet, and a little tangy — it balances the richness of the chicken and adds a tropical vibe.

Coconut Rice

Double down on the coconut theme with creamy, aromatic rice that pairs beautifully with the crispy strips.

Cabbage Slaw

A crunchy, fresh slaw with lime dressing adds a zesty contrast and makes the plate pop.

Sweet Potato Fries

Crispy on the outside, soft inside — their natural sweetness pairs perfectly with the coconut crust.

Sweet Chili Sauce

A must-have dipping sauce. Its sweet-heat combo is made for this chicken.

Cucumber Salad

Refreshing and cool, it offers a palate cleanser between bites.

Pineapple Chutney

Sweet, tangy, and a little spicy — another fantastic dip or side to serve with the chicken.

A Crisp Lager or Tropical Iced Tea

If you’re enjoying this as a casual dinner or party snack, a refreshing drink ties it all together.

Storage Instructions

If you have leftovers (which is rare in my house!), here’s how to keep your Golden Coconut Crusted Chicken Strips crispy and delicious:

Refrigerate: Store in an airtight container for up to 3 days. To prevent sogginess, place a paper towel underneath to absorb any excess moisture.
Reheat: Avoid the microwave — instead, reheat in an oven or air fryer at 375°F (190°C) for 5–8 minutes until crisp again.
Freezing: You can freeze the cooked chicken strips! Place them on a baking sheet to freeze individually, then transfer to a freezer bag. They’ll keep for up to 2 months. Reheat from frozen in the oven or air fryer.

Estimated Nutrition (Per Serving – Based on 4 Servings)

Calories: 360
Protein: 28g
Carbohydrates: 18g
Fat: 20g
Saturated Fat: 9g
Cholesterol: 115mg
Fiber: 3g
Sugar: 2g
Sodium: 480mg

Note: These numbers are estimates and will vary based on exact ingredients and cooking method.

Frequently Asked Questions

What type of coconut works best for this recipe?

Unsweetened shredded or flaked coconut is best. It toasts nicely without burning and gives that perfect golden crunch.

Can I use chicken breasts instead of tenders?

Absolutely. Just slice the breasts into uniform strips about 1-inch thick so they cook evenly.

Can I make these chicken strips ahead of time?

Yes! You can bread the chicken and refrigerate it (uncooked) for up to 12 hours. Cook just before serving for maximum crispness.

How do I make these gluten-free?

Swap the flour for a gluten-free blend and use gluten-free panko breadcrumbs. The rest of the ingredients are naturally gluten-free.

Can I bake them instead of frying?

Definitely! Bake at 400°F (200°C) for 18–22 minutes, flipping halfway through, and spray lightly with oil for a golden crust.

What dipping sauces go well with coconut chicken?

Sweet chili sauce is a favorite, but honey mustard, mango chutney, spicy mayo, or even garlic yogurt dip are delicious pairings.

Do these work well in the air fryer?

Yes! Air frying at 375°F (190°C) for about 10–12 minutes gives great results — crispy outside, juicy inside.

Can I make them dairy-free?

Yes! This recipe is naturally dairy-free as long as you don’t use buttermilk or dairy-based dips. Just double-check your panko brand.

Conclusion

Golden Coconut Crusted Chicken Strips are the kind of recipe that turns an ordinary dinner into something unforgettable. They’re crunchy, juicy, and packed with flavor — with just the right touch of sweetness from the coconut. Whether you bake, fry, or air fry them, they’re a guaranteed hit for both kids and adults. This is one of those recipes you’ll find yourself coming back to again and again — easy enough for busy weeknights, but special enough to serve guests. Trust me, once you try them, you’ll never look at plain chicken the same way again.