Panko Crusted Coconut Chicken

Panko Crusted Coconut Chicken

If you've never heard of/tried Panko crumbed anything before, this is a perfect introductory recipe for you. For those with Panko experience, the coconut element is just a total game changer.

There is something about these two key ingredients that creates a wonderful and enjoyable food experience. Great for a weekend lunch or if you're entertaining a crowd - these can be whipped up in under an hour!


  • Chicken Breast | 1 Large
  • Shredded Coconut | 1 1/2 Cups 
  • Panko Crumbs | 3/4 Cup
  • Salt & Pepper | 2 Tsp
  • Eggs | 2 Large
  • Milk | 1/4 Cup
  • Sriracha Sauce | 1 Tbsp
  • Vegetable Oil | For frying

STEP 1 | Slice the chicken breast into medium sized strips. Set aside.

STEP 2 | In a small bowl, combine the coconut, panko, salt and pepper.

STEP 3 | In a separate bowl, whisk together the eggs, milk and sriracha sauce.

STEP 4 | Dip the chicken strips in the egg mixture to coat, and then into the coconut mixture, coating completely. Transfer the chicken strips onto a plate and repeat the process with all the strips.

STEP 5 | Fill a medium sized saucepan half way full of vegetable oil (enough to completely submerge the chicken strips). Heat the oil over medium heat until it reaches a temperature of 190C, or until small bubbles form when the back of a wooden spoon is placed in the oil.

STEP 6 | Place the chicken in the pan, 2 - 3 chicken strips at a time (so as to not crowed the pan). Fry for 3-4 minutes until golden brown. When the chicken is done, transfer to the paper towel-lined baking sheet.

STEP 7 | Serve hot with your favourite dipping sauce.

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