World Coconut Day celebrates one of the world’s most useful ingredients, and these crispy coconut chicken strips are a delicious way to join in. Coconut is often called the “tree of life” because almost every part of the palm can be used, from the fruit and water to the husk and leaves. Coconut also contains fibre, healthy fats and minerals such as manganese and copper, which help support energy, bones and overall wellbeing.

In this recipe, coconut gives classic chicken strips a tropical twist. The chicken stays tender on the inside, while the coating turns golden, crisp and lightly sweet as it cooks. For a spicy version, add chilli flakes, cayenne pepper or curry powder to the flour mixture. You can also swap chicken breasts for chicken tenderloins, which cook quickly and stay soft.

Tip: Keep the oil at medium heat so the coconut does not burn before the chicken cooks. Fry in small batches for the best crunch. For an air fryer version, spray the coated strips with oil and cook at 180°C for 10–12 minutes, turning halfway.

Prep time: 20 minutes | Cook time: 15 minutes | Serves: 4

Ingredients

• 500 g chicken breast fillets, sliced into strips
• 125 ml cake flour
• 5 ml salt
• 2.5 ml black pepper
• 5 ml paprika, optional
• 2 eggs
• 30 ml milk
• 250 ml desiccated coconut
• 125 ml breadcrumbs or panko crumbs
• Oil, for frying

Method

1. Pat the chicken strips dry with kitchen paper.
2. Place the flour, salt, pepper and paprika in a shallow bowl and mix well.
3. Whisk the eggs and milk together in a second bowl.
4. Mix the desiccated coconut and breadcrumbs in a third bowl.
5. Dip each chicken strip into the seasoned flour, then into the egg mixture, and lastly into the coconut crumb mixture. Press the coating on well so it sticks.
6. Heat the oil in a large frying pan over medium heat.
7. Fry the chicken strips in batches for 3–4 minutes per side, or until golden, crisp and cooked through.
8. Drain on kitchen paper and serve warm with your favourite dipping sauce.