Crispy Coconut Chicken Strips with Peach Curry Sauce

Crispy Coconut Chicken Strips with Peach Curry Sauce are a great dinner solution that comes together in just a few minutes.


  • 1/2 cup peach or apricot preserves
  • 1 tsp curry powder
  • 1 lb skinless, boneless, chicken breast (pounded evenly then cut into 3-4 strips per breast)
  • 3/4 cup flour
  • 1/8 tsp black pepper
  • 1/8 tsp salt
  • 2 medium eggs
  • 1/2 cup sweetened coconut flakes
  • 1 cup panko breadcumbs
  • 3 cups vegetable, canola, or peanut oil (good frying oil)


  1. Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper; set aside.

  2. In a food processor, add coconut and panko. Pulse to combine and chop coconut. Place into a shallow bowl and set aside

  3. Place flour, salt, and pepper in a shallow bowl and stir to combine; set aside.

  4. Place eggs into a shallow bowl; whisk to combine; set aside.

  5. In a high sided skillet add 3 cups of vegetable oil (should be about 2 inches deep). Heat over medium heat.

  6. In an assembly line fashion, dunk chicken strips into flour mixture, then into egg wash, then into panko/coconut mixture; set aside. Repeat for all strips.

  7. Add coconut chicken strips into hot oil, careful not to crowd the skillet. Fry for 1-2 minutes per side, just to get a golden brown crust. Then transfer the strips to a parchment lined baking sheet. Continue until all strips have been flash fried.

  8. Place fried chicken strips into the oven on the baking sheet. Cook at 400 degrees for 10-12 minutes or until cooked through. 

  9. For sauce: Combine preserves with curry powder and mix well with a fork. Serve alongside the chicken strips or drizzle over the top. Serve immediately!

Recipe Notes

I just use regular curry powder for this recipe. 


This recipe modified from the Weight Watchers Points Plus Just 5 Cookbook.  It has a lot of quick and easy recipes.  The book has 125 recipes all with 5 ingredients or less.