Coconut Panko Crusted Chicken Strips – can be Gluten Free!

  • Author: The Kitchen Whisperer

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  • 7 1/2 cups Vanilla Chex Cereal


  1. Make the Vanilla Panko crumbs.
  2. Place in a bowl and set aside.
  3. In a food processor grind 3/4 cup of the Panko until it’s a powder.
  4. Place ground panko, salt and pepper in a shallow bowl and gently mix.
  5. Beat eggs in a second shallow bowl.
  6. Combine remaining panko and coconut flakes in a third shallow bowl.
  7. Set up an assembly line and dredge the chicken in the ground panko, shaking off any excess.
  8. Transfer to the beaten egg and turn to coat. You want the powder to be covered in eggs.
  9. Allow the excess to drip back into the bowl.
  10. Place the chicken in the panko coconut mixture and coat evenly. Press to adhere.
  11. Heat 1/4 cup oil in a large heavy skillet or a cast-iron skillet over medium-high heat.
  12. Working in batches, cook the chicken until golden brown ~4-6 minutes.
  13. Flip and cook until golden brown. ~4 minutes.
  14. Transfer to the cooling rack on the pan.
  15. Add more oil if needed and repeat until all the chicken is cooked.
  16. Serve with Tropical Sriracha Aioli.
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