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If you're in search of a dish that tantalizes your taste buds while delivering an irresistible crunch, look no further than Tropical Crunch Crispy Coconut Chicken Strips. This recipe is a delightful fusion of tropical flavors and crispy textures, making it a standout choice for any occasion. Imagine succulent chicken breast enveloped in a golden-brown coating, infused with the sweetness of coconut and a hint of spice. Whether served as an appetizer at a gathering, a quick snack for film night, or a main course that will impress dinner guests, these chicken strips are incredibly versatile and sure to please.

Crispy Coconut Chicken Strips

Discover the tropical delight of Tropical Crunch Crispy Coconut Chicken Strips! This crispy and flavorful dish combines succulent chicken, sweet coconut, and a perfectly crunchy panko coating. Ideal as an appetizer or main course, these strips are versatile for any occasion. Marinated in buttermilk for tenderness and infused with spices, each bite offers a burst of flavor. Elevate your meals with this easy and impressive recipe that brings a taste of the tropics to your dining table.
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Ingredients
  

1 lb chicken breast, cut into strips

1 cup all-purpose flour

2 large eggs

1 cup shredded coconut (choose sweetened or unsweetened based on preference)

1 cup panko breadcrumbs

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

Salt and pepper to taste

1 tsp chili powder (optional for an added kick)

1 cup buttermilk (or substitute with regular milk mixed with 1 tbsp vinegar)

Vegetable oil for frying

Fresh lime wedges for serving (optional)

Sweet chili sauce or honey for dipping (optional)

Instructions
 

Marinate the Chicken: In a mixing bowl, combine the chicken strips and pour the buttermilk over them, ensuring they are fully submerged. Season generously with salt and pepper. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes for optimal flavor, or longer if desired.

    Prepare the Breading Stations: Create three separate shallow dishes for the breading process:

      - In the first dish, mix the all-purpose flour with garlic powder, onion powder, paprika, chili powder (if using), and a pinch of salt and pepper.

        - In the second dish, crack and beat the eggs until well blended.

          - In the third dish, combine the shredded coconut and panko breadcrumbs thoroughly.

            Coat the Chicken: Take each marinated chicken strip from the buttermilk, allowing any excess to drip off. First, dip it into the seasoned flour, ensuring it is evenly coated. Next, immerse the strip in the beaten eggs, ensuring a complete coating, and finally roll it in the coconut-panko mixture, pressing gently to help it adhere. Arrange the coated chicken strips on a baking sheet or plate.

              Heat the Oil: In a deep skillet or frying pan, pour in about 1 inch of vegetable oil and heat over medium heat until it reaches 350°F (175°C). To test if the oil is ready, drop in a small piece of bread; if it sizzles and turns golden brown in about 60 seconds, it is ready for frying.

                Fry the Chicken: Carefully place a few of the coated chicken strips into the hot oil, ensuring not to overcrowd the pan, which could lower the oil temperature. Fry each strip for about 3-4 minutes on each side or until they turn crispy and golden brown. Use a slotted spoon to transfer the fried chicken to a paper towel-lined plate to drain any excess oil.

                  Serve: Present the crispy coconut chicken strips hot, with a squeeze of fresh lime juice over the top. Serve with sweet chili sauce or honey on the side for dipping, enhancing the tropical experience!

                    Prep Time, Total Time, Servings: 20 min | 50 min | 4 servings

                      Presentation Tips: Serve on a large platter garnished with lime wedges and small bowls of the dipping sauces for an appealing visual effect. Enjoy your tropical crunch!