Coconut crunch chicken strips, lightly coated in shredded coconut, are my wonderfully crispy, fun, and extra delicious take on traditional chicken strips! With a creamy and mildly sweet and spicy honey-mango sauce for dipping, these strips are a finger-licking favorite for both kids and adults alike!
A Crispy and Delicious Take on Classic Chicken Strips
Crispy chicken strips with a delicious dipping sauce are one of those simple indulgences that always bring out the kid in me, and I find myself craving them more often than I'd probably like to admit. 😉
Golden-brown and crunchy on the outside, tender and juicy on the inside, chicken strips have always been one of my favorite snacks to prepare at home, because they're so quick and easy, and deliciously filling.
And because I like to play around with classic staples, I came up with my own tasty spin on traditional chicken strips. Before frying, I roll them in shredded coconut for extra crunch and flavor, then serve with a creamy, honey mango dipping sauce on the side.
So these strips savory with a hint of sweet, and totally finger-licking good for “kids” of all ages to enjoy!
How to Make Coconut Crunch Chicken Strips with Honey Mango Dipping Sauce
While most chicken strips recipes call for a light dusting of flour, then a dunk in egg wash or buttermilk, and then a dip back into the flour again (or even breadcrumbs), I take these strips-with-a-twist in a coconut-y direction instead.
Since chicken is as versatile as it is when it comes to various flavor profiles, coating strips of marinated chicken in sweetened shredded coconut and lightly frying until golden is absolutely scrumptious.
The flavor is sort of nutty and slightly sweet-savory, and the texture is light, crispy and irresistibly crunchy!
And to bring out the mild coconut flavor in these chicken strips even more, I whip up a creamy and delicious honey-mango dipping sauce to plunge these into, flavored with a hint of sriracha and curry.
Here's a sneak peek at my coconut crunch chicken strips recipe: (or just jump to the full recipe...)
- I begin by prepping the creamy honey-mango dipping sauce, adding all the ingredients to my food processor and processing until smooth. Then, I keep the sauce chilled until I'm ready to serve with my strips.
- While my frying oil heats up, I do a quick marination of the chicken by tossing it with a touch of salt, pepper, and curry powder.
- Next, I coat my strips in lightly seasoned flour, some whisked eggs, then the shredded coconut, and fry in batches until golden.
- I serve hot with a sprinkle of chives and lots of dipping sauce on the side.
Recipe
Coconut Crunch Chicken Strips
by Ingrid Beer
Category: Appetizer
Cuisine: American
Yield: Serves 4
Nutrition Info: 760 calories (with about 2 tablespoons of dipping sauce)
Prep Time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Coconut Crunch Chicken Strips Ingredients:
- Peanut (or vegetable) oil, for frying
- 2 chicken breasts (skinless and boneless), sliced length-wise into 4 strips, then those strips sliced length-wise in half, making a total of 8 strips per breast
- Pinch curry powder
- Salt
- Pepper
- Pinch cayenne pepper
- ½ cup flour
- 2 eggs, whisked
- 2 cups sweetened, shredded coconut
Creamy Honey-Mango Dipping Sauce Ingredients:
- ½ cup mayonnaise
- ½ cup frozen mango chunks, thawed
- 2 tablespoons fresh cilantro leaves
- 1 tablespoon honey
- Pinch (small) curry powder
- 3 to 4 drops sriracha sauce (add more if you like it a bit more spicy)
- ½ teaspoon fresh lemon juice
- Preparing your dipping sauce by adding all of the sauce ingredients into the bowl of a food processor, and processing until completely combined and well-blended; cover with plastic wrap and chill in the fridge.
- To prepare the strips, fill a medium-sized pot about half-way with the peanut oil (roughly 6-8 cups), and bring the temperature of the oil slowly up to 360° while you prepare the strips.
- Place the chicken strips into a bowl, and add the pinch of curry powder, a couple of pinches of salt and pepper, and a pinch or two of cayenne pepper, to the strips; toss the strips to coat them in the seasoning, and set them aside for a moment.
- Set up your “coating” station by adding the flour, along with another couple of pinches of salt, pepper and cayenne pepper, into a medium-sized bowl and blending to combine; have the whisked eggs in another medium-sized bowl, and add the sweetened shredded coconut into a third medium-sized bowl.
- To coat the chicken strips, dredge one strip at a time in the seasoned flour and coat it well; next, dip it into the whisked eggs, and then into the shredded coconut; press the strips into the coconut very well to coat them thoroughly, and place the coated strips onto a plate to hold until all strips have been coated.
- To fry the strips, work in batches by adding about 4-5 strips into the hot oil, and allow them to fry for about 1 ½ – 2 minutes, moving them very gently with tongs every now and then, until they are a deep, golden color.
- Remove from oil and place onto a paper towel-lined platter to drain, and sprinkle each batch with a pinch of salt and pepper while they're still hot; repeat the process until all strips have been fried.
- Serve the strips hot, garnished with a sprinkle of the minced chives and a side of the honey-mango dipping sauce.
Tips & Tidbits for my Coconut Crunch Chicken Strips:
- Marinate for better flavor: If you have a little extra time, marinate the chicken strips longer to help create more flavor. If you can marinate the chicken overnight, that's ideal, but try to marinate for at least 10-15 minutes.
- Go bold: For spicier chicken strips, geared towards a more adult palette, add more curry and cayenne to the marinade, plus a touch more after frying. You can even add a bit more sriracha to the dipping sauce as well!
- Clip on the thermometer for perfect oil temp: To make sure your oil is the right temp (it should be at least 360° or even 365°), it's best to use a clip-on digital thermometer while frying. You want your strips nice and crisp and golden, and not soggy (from oil not being hot enough), or burned (when the oil is too hot).
- Sweetened or unsweetened, it's your choice: Sweetened shredded coconut is what is called for in this recipe, but unsweetened is a perfectly fine substitute as well. And be sure to press the egg-washed strips very firmly into the shredded coconut to help it adhere as much as possible. Some coconut will fall off during the frying, which is normal, but you don't want to lose all of your coating.
- Keep the crowd under control: It's best to work in batches when frying tenders as to not overcrowd the pot and bring the oil temp down too rapidly. I like to add about 4 strips at a time, but it'll depend on the size of your pot.
- Finishing flavor flourish: Season the tenders with a dusting of salt and pepper when they're fresh out of the fryer, to help the seasoning stick. This would also be the time to add a pinch more curry or cayenne for an extra kick, if desired.
Craving more tasty finger-foods? Check out these Chicken Lettuce Wraps, these Onion Rings, this Fried Cauliflower, or this Vietnamese Fried Chicken!
Cook's Note: This recipe was originally published in 2013, and has been updated with even more love!
Nicole (FoodBlogLife)
Love the story love the recipe! 🙂
The Cozy Apron
Thank you, Nicole!
Holly
Delicious love the sauce, even my way picky one ate the tenders! We seemed to burn the coconut though-so had to do the rest of them without-didn't have an thermometer-maybe oil too hot-any one have this happen. Delish with or without coconut but thought I'd ask. Thanks for the recipie! -Holly
The Cozy Apron
Hi Holly, yes—most likely the oil was too hot. Those digital thermometers are really helpful! At any rate, I'm glad that you enjoyed, though the coconut gives it that something special, so I hope you eventually get to taste that! 🙂
mauve
tried it today and loved it, i used roasted coconut instead, and had sweet chili sauce as a dip, yumyumyum!! thank you so much for the recipe 😀
The Cozy Apron
Hey Mauve, so glad you gave these little strips a try! I'm happy that you enjoyed them - thanks for sharing!
dessertfortwo
Such a lovely, lovely post, Ingrid! 🙂
Liz
Thank you. Sounds suburb. Will make in the future.
Lynda Rice
Oh how you brought back those loving memories of my son and the jello that wiggled!!!
My little granddaughters will love this recipe!
The Cozy Apron
Yes, you must make this for them - they'll love these!
Brenda
I normally wounldn't have stopped and read all of this, I came from Pinterest to see the recipe, but I'm so glad I did.
The Cozy Apron
Brenda, glad you did too!
Debbie
These look delish. Have you ever tried baking them instead of frying? Just wondering if it tasted alright and what temp you would probably set it at.
The Cozy Apron
Hi Debbie! No I haven't baked these; however, I have a feeling that baking these would produce a completely different result than what is featured in this particular recipe, as there's a chance that the coconut may burn or look unevenly browned since the strips would have to be exposed to high heat for a longer time in the oven. The frying provides a quick "flash" sort of cooking as they're in the oil for only a brief moment or two; and to be completely honest, I wouldn't be certain as to what temp to suggest to you as I haven't tested the recipe in this way. If you do give it a try, please come back and share with me how it turned out for you - I'd love to find out!
Makayla Smith
What would be a good side for this dish? Need ASAP making this tonight yum.
The Cozy Apron
Hi Makayla, I'd keep it super simple!
Some coconut rice would be tasty (for example, toast 1 cup well-rinsed jasmine or basmati rice in a pan with about 2 teaspoon of coconut oil until dry, then simmer with 1 cup water and 1/2 cup coconut milk). Or, you could go with a nice mixed green salad (add some fresh slices of mango to it), or even a light slaw with a sort of sweeter, perhaps citrus-y vinaigrette.
Hope that helps...and hope you enjoy!
Jane
These sound delicious. I plan to try the dipping sauce tonight. However, I will be baking the chicken strips on my Silpat.(375 degrees for about 25 min) I'll be using the spices, but instead of rolling the chicken in flour, I'll roll them in crushed Rice Krispies and coconut. There's little taste to the crushed cereal. The chicken strips really do brown and get crispy...and it cuts the fat and calories (something I definitely need to watch!). Thanks for sharing this recipe!
The Cozy Apron
Sounds like you've got a great plan, Jane! Hope you enjoy the sauce!
Katie
How did the baking work? Did they get crispy?
Ashley
I'm wondering the same thing! How did they turn out?
Kelly Alfieri
My kids can be picky, but they enjoyed these coconut chicken strips. I used tenderloins instead of sliced chicken breast for convenience. I had to cook them a bit longer but they still turned out delicious! To make it a bit healthier, I used a few tablespoons of organic coconut oil instead of vegetable oil. I have three busy boys, so it's nice to have fun, tasty recipes to make fairly quickly before they leave for their after school events. Thanks for sharing your recipes.
The Cozy Apron
Kelly, I'm so happy that your boys enjoyed these strips! Thanks for coming by to share how you prepared them; I'm glad that these can be a convenient little "go-to" when you're pinched for time with all the various family activities!
Liz
Thank you. I love it all - pictures, clothes and recipes. Have a super weekend!
suezanne
So I posted the recipe to my bookmarks last night. For last night I was not in the mood to read what this was all about. So today as I am icing my knee because of a knee surgery I thought I would look at recipe. As I kept on reading I realized how I have gotten out of touch with my cooking. The flow and spirit of what you wrote has touched me and opened my eyes and heart. I need to get back in taking the time instead of just getting it done:) So I am going to take the time this week to make meals with love,patience and from the heart. Thank you for waking me up:) You brought a smile to my heart:) BlessingS
The Cozy Apron
Hi Suezanne, thank you for such a heartfelt comment; truly lovely. I hope for a speedy recovery for your knee after your surgery, and that once you are feeling up to getting back to cooking and being in the kitchen, that you will find fresh creativity in the meals that you prepare by getting back in touch with all of the reasons you prepare them in the first place - it's so good for each of us to do that from time to time, to refresh ourselves. Happy, love-filled and heart-felt cooking, Suezanne! And thanks for stopping by and sharing...
shanelle allen
loved this recipe and my family went nuts!!! I added sesame seeds and panko to the breading and used more than a pinch of curry. It was delicious!!! I also added more lemon and lime juice to the mayo made it nice and bright which paired nicely with the sweet and spicy of the chicken. This is totally a winner and glad I found it!!
The Cozy Apron
Way to add some great personal touches, Shanelle! Glad you and your family enjoyed this!
Kassandra
Is this recipe more of an appetizer? I am just trying to decide what side would compliment the strips and sauce. any ideas?
The Cozy Apron
Hi Kassandra, this is a recipe for an appetizer; but a side of jasmine rice would be nice if you'd like to turn this into more of a entree, or even a green salad would be refreshing, depending on how filling a meal you want. Enjoy!
Jeremy - TheBestestEver
Tried it last night and the wife went crazy!!! Guess I will be adding this as my go to comfort food...thanks a lot.
The Cozy Apron
Hey Jeremy! I love a man that cooks for his wife - precious! So glad you two enjoyed these; and I'm honored to have them be a little part of your "go to" comfort food list! Thanks for stopping by...
Nora
Made this tonight alongside some mashed potatoes (made with cilantro and chives and some sour cream, to go with the theme of the chicken) and my husband and I devoured it!! 🙂 This is toddler friendly as well. So great to try something new and, as you said, put some love into it. Thank you! 😛
The Cozy Apron
Nora, that sounds utterly delicious - great way to prep the potatoes! So glad you enjoyed some of the "love" that was put into these, and that you shared with your family and that they, too, enjoyed. Thank you for coming back to comment!
Dan
I doubled this recipe for my family of four, and ate more of those chicken strips than I'd like to admit. Even my picky eater loved this! Thanks
The Cozy Apron
Dan, I love comments like that! 😉 And believe me, I know; these little babies are difficult to stop eating - they go down so darn easily! Thank you for coming back to comment, and I'm thrilled that you and your family (picky eaters especially) enjoyed this treat!
Rita
These are the best chicken strips I have ever made! I'm so excited about these. My family and I had these two nights in a row! Some earlier asked about the cooking temp and about the browning of the coconut. I used buttermilk instead of eggs. It helps the coating stick a little better and also helps from making the coating too hard. I also always keep the stovetop on medium heat to keep the oil from getting too hot and burning the coating. Hope this helps!
The Cozy Apron
Hi Rita, that's great! And thank you for sharing your technique on the buttermilk and keeping the stovetop at a consistent, medium level for the oil. So glad you and your family enjoyed these!
Lauren
I just found this on Pinterest - looks so good. Based on the comments here, I definitely want to give a try, especially to test MY picky eater. 😉
Julie
Made this tonight and it was a hit! We had it with a pineapple dipping sauce...yum!
Debra Eppard
Hi Julie
Do u have a recipe for the pineapple dipping sauce?? Everything sounds so yummy & I am Always on the lookout for different dipping sauces. Thanks
Debra
April
We have made these twice now. YUM! So good! I'm thinking up other foods to put that dipping sauce on. Mmmm!
The Cozy Apron
That's great April! Glad you're enjoying that dipping sauce, too!
Homemade Mother
I made this for dinner tonight and it is DELICIOUS! Thank you so much for sharing the recipe! It will be a regular part of our dinner menus 🙂
Lindsay
I found this recipe on Pinterest and wanted to tell you how much my fiancé and I loved it!!! I substituted with unsweetened coconut and spelt flour, and decided to shallow fry them to make them slightly healthier and they were still soooo good! Thank you so much, I will definitely be making these little babies again 🙂
The Cozy Apron
Hi Lindsay! It's great that you substituted some ingredients that worked a little better for you — so glad you both liked these!
Payal
Got this from Pinterest and they came out great! Including the temperature of the oil was a big help and the strips were perfectly crunchy and delicious.
The Cozy Apron
Hi Payal, so glad they turned out yummy for you! Thanks for sharing...
Jennielynn
This looks delicious! My kids love coconut, so this will be an absolute hit. I'm going to try these with corn starch, since we have a Celiac in the house, but I'm pretty sure it's going to work beautifully.
The Cozy Apron
Hi Jennielynn, that should be just fine. And since your kiddos are fans of coconut, I think they'll really enjoy these! Have fun preparing them!
Illa
Hi Thinking of trying this recipe tonight.
Have you ever tried baking instead of frying them? how did they turn out..
Loved the story, really enjoyed reading every word of it
The Cozy Apron
Hi Illa, thank you! You know, another reader asked the same question in the comments above, and since I had not prepared this recipe as a baked version, I don't have the specifics, unfortunately. My concern was that the coconut would burn; but who knows? You could always just try to bake them at 375-400° until cooked through, turning them about half-way through. OR, try shallow frying them, as another reader above did (Lindsay), as an alternative.
Jackie
Very lovely story, I love stories when they represent something special.
The Cozy Apron
Thank you for that, Jackie; so glad you enjoyed my reminiscing!
JP
These look so good! I'm going to see how they turn out in the Actifry
Norma
Just wondering what Sriracha sauce is...where do you get it?, and what is "shallow" frying? This is new to me. Thanks.
The Cozy Apron
Hi Norma, Sriracha sauce is an Asian-style hot sauce, and you can typically find it in your local grocery store in the Asian food section. (You could always just sub hot sauce, too.)And shallow frying is just that - when you add just enough oil to a pan to allow the food to be partly submerged in it; no deep pot and lots of oil needed, in other words. Hope that helps!
ronit neeman salei
Hi, to be honest I came to visit so I can 'grab' the recipe, seeing coconut and mango in one recipe, that does it for me. and I do make those chicken stripes adding shredded coconut, but this time I will follow your idea and will not use bread crumbs at all ! But after reading what you wrote, I want to acknowledge how I so agree with you regarding doing things out of love and passion! and this is true about just anything that you do! Thank you!
The Cozy Apron
Well thanks so much for your acknowledgment, Ronit! So glad that you decided to linger a little and read the post as well as "grab" the recipe! 😉 Thank you so much for stopping by, and I truly hope you enjoy this recipe take.
April
Hi! I've made this recipe a couple of times now, and each time the coconut just burned like hell in the oil. The end result still tasted pretty good, but the coconut was basically black on the outside of the chicken. Any idea what I could do differently?
The Cozy Apron
Hi April! Ok… so it sounds to me like the oil is way too hot. And then the other question is, how long are you frying them for? These strips fry for only about 1 1/2 - 2 minutes, so if your oil is at 350°, you shouldn't be getting those results. Have you been using a thermometer, or just going by "gut instinct" on the temp? I'd recommend going the thermometer route, because then you know exactly where you're at - no guessing. 350° is a nice steady temp for frying, and shouldn't result in things "burning like hell", especially for that amount of time. I can understand your frustration, and I really hope this helps! 🙂
karime
Hello! looks relly yummy! I want to know where you put the tablespoon of chives? thanks 🙂
The Cozy Apron
Hi Karime, you'll find that little bit in the very last step - just use them to sprinkle as a garnish. Enjoy! 😉
Carla
I baked this recipe instead of deep frying for lower fat version. I melted 1/2 c butter in an aluminum lined bar pan. Then laid the prepared chicken almost touching on the pan.
400 degrees for 20 mins. Then turned each piece and baked for additional 20 mins. My guests were so impressed! The coconut toasted nicely but did not burn! Nicely crisp as I had hoped. I made the chicken an hour or so ahead and kept it in the fridge so I did not have the dredging mess while entertaining. This worked well.
The Cozy Apron
Thanks for sharing your method, Carla - glad these turned out tasty for you and your guests!
Patricia
Can these be baked instead of fried?
The Cozy Apron
Patricia, I haven't tried that yet, but Carla in the comment above yours tried her own version of that. I would say that you could try it at 350-375°, and just turn them & watch that they don't burn; they should be fine. A little different perhaps, but still tasty.
Olivia
Can't wait to try this recipe! Any ideas on a good side dish to serve with this?!
The Cozy Apron
Hi Olivia, some jasmine rice would be nice, with perhaps some greens to go with it. Hope you enjoy!
Kate
I just made these tonight, but lightened it up a little bit by using only egg whites and I did bake them. I drizzled with olive oil before popping in a 450* oven for ten minutes. The chicken needed a little bit more time, so I reduced to 400* for about 5 minutes. The coconut probably wasn't as crispy as the fried version, but it still tasted wonderful! Paired it with green beans and applesauce for a great meal.
Will definitely be making again!
Alex
Made these the other night and they were AMAZING. Hope you don't mind if I shared (adapted) on my blog:) This recipe needs to be shared with the world! So easy and so good to make.
The Cozy Apron
Hi Alex, so glad you enjoyed these yummy & crunchy little strips! Thanks so much for stopping by to share your experience with me, and also for sharing with others!
Taylor
I made this for dinner today! I tripled the recipe, and it was delicious. I paired them with patatas bravas.
The Cozy Apron
Taylor, that pairing sounds perfectly delicious with these! And the fact that you tripled the recipe probably ensured plenty of crispy strips for all to enjoy—perhaps even some leftovers! So glad that you came back to share with me that you enjoyed this recipe.
Heide M.
Thanks for posting this recipe.
The Cozy Apron
My pleasure, Heide!
Joanna
Hi there, is there another name for sriracha sauce, would tabasco be something similar? That's a name I have never heard of, perhaps it isn't available in Ireland.
Thanks
The Cozy Apron
Hi Joanna, you may not have it there in Ireland; but it's an Asian-style hot sauce, a little thicker/spicier than tabasco—but feel free to use that, instead. The point is just to give it a kick! 🙂 Enjoy.
Christina
Hi, just wondering if Sriracha sauce is the same as Wasabi sauce here in Australia. Wasabi sauce is a hot Asian sauce here and maybe it will do the trick as a substitute. How would this turn out or should I just use Tabasco sauce?
The Cozy Apron
Hi Christina, wasabi is something very different; but I would just go with the tabasco sauce if I were you—no problem! 🙂
Ilona
Just made this and love it! My first time deep frying too 🙂 for the dipping sauce my mango wasn't so ripe so I added some peaches in sauce that I had and it came out great also.
The Cozy Apron
Hi llona, how fun! I'm glad they turned out great for you, and that you thought to add in some sweet peaches to jazz up the sauce, too! Thanks so much for coming back to share.
rachel
"Serves 2-4"
haaaaaaaaaaaaah
I would eat ALL OF IT and MORE, dude
this recipe is awesome
The Cozy Apron
🙂
Nicole
As I looked up this recipe for what seems like the gazillionth time on Pinterest I thought I would stop by to let you know how much my family enjoys this recipe! We make it often and it's always a hit!
The Cozy Apron
Aw…thanks Nicole! That's very sweet. So glad that you and your family continue to enjoy these! 🙂
Ruta
I LOVE these chicken strips, and so does my hubby!! Mayo kind of freaks me out (I don't know what it is about it...) so I tried Greek yogurt instead! It turned out great! Thank you for such a great recipe!
The Cozy Apron
Ruta, whatever works, right? 🙂 Thanks for your comment—glad you and your hubby are loving these!
Used to Cook
In a previous life, we owned a Restaurant (or should I say it owned us?).
We found that pre-baking the chicken and then adding the coating and freezing overnight before frying resulted in the coating staying on much better.
YMMV
The Cozy Apron
Thank you for sharing!
Debra
Brilliant idea! That would make it possible to bake the coating at a high temp without without leaving the chicken under-done! I'm def going to be trying this!
Caroline
I am absolutely addicted to this. We make them as a meal with home made, oven-baked cajun fries. Thank you so much for sharing this amazing recipe!
The Cozy Apron
Caroline, yum!! Those oven fries sound amazing; perfect match! Thanks for sharing your enjoyment of these strips with me!
Karen Davenport
This recipe is fantastic! I didn't have the ingredients on hand for the dipping sauce so I mixed cream of coconut with crushed pineapple in my food processor & it was delish! It was even good cold the next day!
The Cozy Apron
Sounds wonderful, Karen!
Kylie
This was delicious! I tried baking it and it turned out great. I baked them on a Silpat for about 18 minutes at 375, and turned the chicken over halfway through. The coconut got slightly browned on the ends but didn't burn! Yummy. I made this with coconut rice and an asian salad.
The Cozy Apron
Thanks for sharing your experience with baking these, Kylie! The whole meal sounds absolutely delicious, and I'm glad these turned out great for you!
Elsie
These look good and look forward to making, especially eating yum 🙂
The Cozy Apron
Hi Elsie, I hope you do enjoy making & eating these! 🙂
Kirsty
Ingrid, I found your recipe today through a Pinterest pinning and it was delish! I had just bought coconut flour, so dredged the chicken in that to add to the coconutty-ness. That sauce was great! I just happened to have frozen mango chunks in the freezer and a dwindling bunch of cilantro (coriander) in the fridge. Yum! that recipe is a keeper.
The Cozy Apron
Kirsty, that's perfect! Really happy that you found this recipe and enjoyed it. Thank you for sharing!
S
Hi,
Been wanting to try these and by the way, your story is so touching 🙂
Not a big fan of curry powder and don't have any in my pantry. What could I use instead?
The Cozy Apron
Hi there, thanks so much for our kind comments! If you're not a fan of curry, then I would recommend going in a different direction and adding in some fresh herbs, instead. If you're a fan of cilantro, I'd go that route; otherwise, use some fresh chives or even tarragon, and that should give the dip a little fresh twist. Please enjoy!
Rebecca
We are a grain free family. Instead of flour do you think coconut flour or almond flour would work? Or do you think it would burn? I have baked with both flours before but never tried frying with them.
The Cozy Apron
Hi Rececca, I believe that someone on Instagram had mentioned that they had used coconut flour as a substitute in this recipe with success—that's probably a good option. Hope you enjoy!
Arlene
Hi there! I just made this for dinner today. These are soooo good. It reminds me of this restaurant Elephant Bar. The sauce is really yummy as well. This will be regular in my house now. Thank you for this recipe. It was easy and I followed your exact recipe. 😀
The Cozy Apron
Hi Arlene, so glad you enjoyed the recipe! Thank you for your comments.
Gilda
omg I m so glad I've found this, it came out delicious and beautiful (not as beautiful as your pictures 🙂 ) I only changed one ingredient (coconut butter for frying) and my kids loved it and are asking me to do it again and again 🙂 Thank you so much x
The Cozy Apron
Gilda, that's great! Glad you enjoyed, and thanks for sharing!
Barb
Such a lovely recipe! My little ones as well love it too! I've made and taken these to all my quilt classes and they were a huge crowd pleaser! Thanks for the wonderful recipe.
The Cozy Apron
Barb, I'm so glad that you and your little ones have enjoyed these chicken strips! I'm also very tickled that you've shared this recipe with your quilting classes; that sounds so cozy! 🙂 Thank you for your comments.
Stacy
Could you use something else rather than eggs ? I'm allergic to eggs but would love to make this!
The Cozy Apron
Hi Stacy! Since the eggs act as a sort of "glue" for the coconut in this case, it's kinda tough to substitute them. But you could try to lightly dip them into buttermilk, instead, and then coat them in the coconut, and bake them rather than frying (you'd lose the coating if you did) in a 375° oven for maybe 22-25 minutes, or until they're cooked through. (I have not personally baked them, but I think a couple of the folks in the comments above have, and they turned out good.) Hope that helps!
Rachel
These were delicious! They weren't hard to make at all. I added a little bit more cayenne pepper and curry powder since I like spicy foods. Overall what a great dish! Thanks. 🙂
The Cozy Apron
Thanks so much, Rachel!
page turner
Can I use unsweetened coconut? And if so, can I adjust the sugar for diet?
The Cozy Apron
Sure thing! And feel free to make any adjustments you need, to taste. Hope you enjoy!
Susie
Hiya love loved your recipe! So refreshing to try a recipe that has great reviews and tastes great! Find a few on Pinterest that don't live up to their claim to fame, haha if you get what I mean wink wink 😉 Made it a little too spicy for my Girls this time unfortunately 🙁 but The Hubby and I will be eating leftovers for the next week Hahahaha! It looked sooo good I didn't want to not make enough. Thanks for sharing! Your Blog looks like it has some amazing recipes which I will be giving a whirl Asap haha Thank you again I do do Love Great Recipe!
The Cozy Apron
Susie, so glad you enjoyed this! And I hope you do, indeed, give some other recipes a try, as well! 🙂 Thanks for your comments.
Shawna
I baked this and the coconut browned nicely. Just be sure to flip over otherwise can go soggy. I put on a baking sheet. Was crispy. Loved the mango dip too.
The Cozy Apron
Hi Shawna, glad these turned out nicely for you, baked; and glad you enjoyed the dipping sauce, too!
Cathy
I'm a chicken person so I would surely see myself busy in the kitchen to try your recipe. I plan to swap the mayo with yoghurt though. BTW, do you have recipe for chicken nuggets?
The Cozy Apron
Hi Cathy, I really do hope you give these a try, and the yogurt substitution will be a great one. Unfortunately, though I have several different "strip"-style recipes on my blog, I don't have "nuggets"; but you can make these into nuggets just by cutting them into more of that shape. 🙂
Stacy
I just made this last night and it was delicious! I ended up having to make a double batch of the sauce because it was so good.
I ended up adding a little white balsamic to the sauce and used as a salad dressing the next day and it was super good.
Thanks so much! !
The Cozy Apron
Hi Stacy, so glad you enjoyed! And your idea on stretching the sauce to make it a dressing is brilliant! Thanks for your comments.
Kalisa
I'm here by way of Pinterest...
I just made this today and it's brilliant!! I'm eating it as I type. For the sauce, I used bottled Honey Mustard dipping sauce and blended it with sriracha sauce, fresh mango chunks, lime juice and fresh cilantro. To. Die. For. It's absolutely delicious! Thank you for the recipe.
The Cozy Apron
Hi Kalisa, the pleasure is mine! So glad you've enjoyed the recipe, and thanks for taking some time to comment on your experience between taking bites, lol! 🙂
Mary Ann
I am allergic to mangos but was wondering how peaches would work in its place and if the cilantro is needed.
The Cozy Apron
Hi Mary Ann, I always encourage folks to prepare a recipe according to their dietary needs, or their preferences; so yes, you can certainly sub peaches, and leave out the cilantro. Hope you enjoy!
Crissy
I made this tonight for dinner and we loved it, served with mac and cheese and zucchini!
The Cozy Apron
That sounds delicious, Crissy! So glad you enjoyed!
Athena
Hi, I was wondering, if you were to do these in the Air Fryer, how long you would do them for? These are fantastic btw!
The Cozy Apron
Hi Athena, thanks!
Unfortunately, because I don't own an air fryer and therefor haven't prepared the recipe using one, I don't feel confident offering advice on time.
Robby
I have made this recipe many times, with no variations, and can easily say that it's one of my all-time favorites. The honey-mango dipping sauce really takes this to the next level, and I love how it thickens up during refrigeration. I like to make this when I want a Caribbean-themed dinner, alongside some rice and peas, and a few fried plantains. Perfect and delicious (and I could eat the dipping sauce with a spoon!).
The Cozy Apron
Hi Robby, thanks so much for sharing your enjoyment of this recipe with me! I'm so happy you've found it a tasty option when you're craving this particular food "theme"—and your entire meal sounds absolutely delicious, by the way!
May you enjoy these strips for a long time to come, and find continued comfort, pleasure and nourishment in this fun meal!
Angel
YUMmmmmmmeeeeee.
Hi Ingrid! I came across your recipe while searching for something different to do with chicken strips. My entire family devoured these AND my husband suggested I add them to our regular rotating items.
For other readers who might be wondering, I used King Arthur's Gluten-Free Flour and I mixed the shredded coconut (UNsweetened for a milder coconut flavor) with gluten-free panko crumbs (about 1:1). Delicious and crunchy and everything we might hope for in a fried chicken strip. Thank you for adding to our dinner table!
The Cozy Apron
Hi Angel, so happy the entire family enjoys this recipe!
I love how you made this recipe fit your needs, and shared your tweaks. I'm very touched that these tasty little strips will now be a yummy part of your dinner rotation!