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Plate of coconut chicken strips with a ramekin of ranch dressing

Coconut Chicken Strips

Juicy, crispy, and delicious, these coconut chicken strips are easy to make and are sure to please both adults and children alike!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine American
Servings 4
Calories 486 kcal


  • 1.5 pounds chicken breast, cut into strips
  • 2 eggs
  • 1 cup unsweetened coconut flakes
  • 1/2 cup all-purpose flour use almond flour for Paleo/Whole 30
  • 1 teaspoons salt (or 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp garlic)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 tablespoons canola or coconut oil


  • Cut chicken into strips.
  • Place eggs in a shallow bowl and beat lightly.
    Place 5-6 pieces of chicken at a time in egg mixture, and toss to coat.
  • Combine coconut flakes, flour, and seasonings in a large zip-top bag.
    Remove chicken from the egg mixture and let excess egg drip off, then place in coconut mixture. Toss to coat and press coconut into the chicken. Repeat until all chicken is coated.
  • Heat oil in a large skillet, just below medium heat. Once the oil is hot, place chicken in a single layer in pan. You may need to cook in batches.
    Heat oven to 175 degrees.
    Cook 3-4 minutes, until the bottom half of chicken pieces are opaque. Flip over and cook an additional 3-4 minutes, until golden brown. The internal temperature of the chicken should read 165 degrees.
    Place cooked chicken on a baking sheet in the oven to keep warm while you cook the remaining batches.
  • Serve warm, with your favorite dipping sauces.


The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Calories: 486kcalCarbohydrates: 18gProtein: 42gFat: 27gSaturated Fat: 14gCholesterol: 191mgSodium: 818mgPotassium: 792mgFiber: 4gSugar: 2gVitamin A: 170IUVitamin C: 2mgCalcium: 26mgIron: 2mg
Keyword 30 minute meal, chicken, coconut, easy dinner, paleo, whole 30
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