Coconut chicken is a tasty dish that combines the sweet flavor of coconut with juicy, tender chicken. It’s crispy on the outside and moist on the inside. The coconut coating gives it a lightly sweet tropical flavor that’s different from your usual fried chicken. This easy recipe is a crowd-pleaser and makes a great weeknight dinner or party appetizer. I’ll walk you through the simple steps for making perfect coconut chicken at home.
Ingredients You’ll Need
- Chicken breasts or tenders – Boneless, skinless chicken breasts or chicken tenders work best. Cut breasts into strips.
- Coconut flakes – Use unsweetened for just a hint of sweetness. Sweetened flakes work too if you want it sweeter.
- Coconut flour – Gives great coconut flavor and helps the coating stick.
- Eggs – Cold eggs work best to help the coating adhere.
- Flour – For dredging the chicken before the wet and dry coatings.
- Coconut oil – Has the right flavor profile. Canola oil works too.
- Spices like garlic powder, paprika, salt, and pepper – I keep it simple with these.
How to Bread and Coat the Chicken
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Pound the chicken to an even thickness if using breasts. Cut into strips if desired. Pat dry and season both sides with salt and pepper.
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Set up dredging stations – You’ll need three bowls. One for flour, one for beaten eggs and one for the coconut coating blend.
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Mix the coconut coating – Combine the coconut flakes coconut flour and spices like garlic powder and smoked paprika. Break up any large flakes.
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Bread each piece – Dredge in flour first, then egg wash, letting excess drip off. Finally press into the coconut mixture to coat.
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Place on a wire rack over a baking sheet. The rack prevents soggy bottoms. Lightly grease it first.
How to Cook the Chicken
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Preheat oven to 400°F (200°C).
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Bake 15-20 minutes until cooked through and topping is crispy and golden brown. Flip halfway during baking.
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Optional – Broil 1-2 minutes per side at the end for extra crunch. Keep a close eye to avoid burning.
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Internal temperature should reach 165°F (74°C) when chicken is fully cooked.
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Let rest 5 minutes before serving for juiciest results.
Tips for Perfectly Crispy Coconut Chicken
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Use smaller coconut flakes for better adherence. Break up any large pieces.
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Keep one hand dry for the dry ingredients, and the other for wet to avoid clumping.
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Work in batches to prevent the coating from becoming gloppy.
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Chill coated chicken in fridge 10-30 minutes before baking for crispiest coating.
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Bake on a wire rack over a baking sheet so air circulates all around.
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Broil at the end for 1-2 minutes per side if you want it extra crispy. Watch closely to avoid burning.
Serving Suggestions
Coconut chicken is delicious on its own, but pairs nicely with:
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Rice – Coconut rice is a natural fit. White or brown rice work too.
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Veggies – Roasted veggies like cauliflower, broccoli, or squash. Or quick-cooking greens.
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Salads – Bright, fresh greens offset the coconut flavor nicely.
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Dipping sauces – Honey mustard, sweet chili, or peanut sauce are all great options.
Storage and Reheating
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Store coated raw chicken in the fridge up to 24 hours before baking.
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Leftovers keep 3-4 days refrigerated. Reheat in a 350°F oven until warmed through.
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Freeze cooked coconut chicken up to 3 months. Thaw overnight in fridge before reheating.
With just a few pantry staples, you can whip up this tasty coconut chicken. The crispy, coconut coated exterior with its hint of sweetness pairs perfectly with the juicy chicken interior. It makes a quick weeknight dinner or fun party appetizer. Adjust the amount of spices and sweetener to suit your preferences. Now that you know how easy it is to make at home, this dish will be a new family favorite. Enjoy your fresh, homemade coconut chicken!
How To Make Coconut Chicken
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Prep and season the chicken. Pound the chicken to an even thickness, cut into strips, and pat dry. Season both sides with the salt and pepper.
- Set up your dredging stations. Grab three bowls: one for the beaten eggs, one for the coconut flour, and one for the coconut flakes mixed with the spices.
- Coat the chicken. Dip each strip in coconut flour, then egg (shake off the extra), then roll it in the coconut flakes. Place on a greased wire rack over a lined baking sheet (I use this set).
- Bake. Cook the coconut chicken until it’s golden brown and cooked through, flipping halfway. For extra crispiness, I broil it for a couple minutes per side at the end.
- I always try to get the chicken the same thickness so it cooks evenly. If it’s uneven, the thin pieces dry out before the thicker ones are done.
- If your flakes are large, toss them in a zip top bag and give them a few good whacks with a rolling pin. Smaller pieces stick so much better.
- Don’t dunk all the chicken into the coconut mixture at once. I just scoop some into a smaller bowl and dip a few strips at a time so it doesn’t get clumpy.
- Use one hand for the dry stuff and one hand for the wet stuff. It helps keep the coating neat and prevents your fingers from turning into a sticky mess.
- I always bake my coconut chicken on a wire rack to keep the bottoms from getting soggy. I use this set because it heats evenly, the rack fits just right, and I use it for everything — baking bacon, bacon wrapped asparagus, chicken wings, and more. Just make sure to spray or brush it with oil so nothing sticks.
Recipe Card
Coconut Chicken (6 Ingredients)
Crispy, easy coconut chicken recipe made with coconut flour and flakes. Bakes in under 25 minutes for a quick, flavorful dinner or snack!
Tap underlined ingredients to see the ones I use.
Tap on the times in the instructions to start a kitchen timer.
- Preheat the oven to 400 degrees F (204 degrees C). Place a nonstick wire rack onto a lined baking sheet (heres the set I use). Spray or brush the rack with oil.
- Pound the chicken breasts to an even thickness, then cut into tenders (about 3 tenders per chicken breast). Season both sides with sea salt and black pepper.
- Optional step if you have big flakes: Pour the coconut flakes into a ziploc bag and seal. Pound the bag several times to break up the flakes into smaller pieces.
- Arrange three bowls – one with beaten eggs, one with coconut flour, and one with a mixture of coconut flakes, garlic powder, smoked paprika, sea salt, and black pepper.
- Dredge each chicken strip in the coconut flour, dip in the egg shaking off the excess), and finally press/roll in the coconut flakes. Place on the wire rack.
- Bake coconut chicken for 15-20 minutes, flipping halfway through, until firm and cooked through.
- Optional: Turn the oven to the broil setting. Broil on the top rack for about one minute, until one side is crispy. Flip the chicken over, then broil one minute on the other side.
Coconut Creamy Chicken Recipe: In Under 30 Minutes!
FAQ
What is in coconut chicken?
- 1 (14 ounce) can coconut milk, divided.
- 1 clove garlic, minced.
- 1 tablespoon soy sauce.
- 1 tablespoon lime juice.
- 1 ½ pounds skinless, boneless chicken breast halves, cut into strips.
- 1 cup sweetened shredded coconut.
- 1 cup panko bread crumbs.
- ½ teaspoon ground black pepper.
What goes with coconut chicken?
For side dishes, you can pair this with something like Crunchy Cabbage Salad with Sesame Dressing, Cucumber Mango Salad, or Savory Coconut Rice.
When to add coconut milk to chicken?
Cook until chicken is lightly brown on all sides. Return ginger to the skillet and add coconut milk. Bring to a boil, then cover with the lid tilted to allow steam to escape. Reduce heat to medium-low and simmer, stirring occasionally, until chicken is no longer pink at the bone, about 30 minutes.
At what point do you add coconut milk to curry?
Once the spices and veg have cooked, add in the coconut milk and a couple cups of chicken stock. Turn the heat up so it comes to a boil and then lower to about medium heat and cook for 10-15 minutes. Just until it starts to thicken! I normally do 10 minutes, but if you like a really thick sauce, take it longer.
How to make coconut chicken?
Here is a more detailed look at how to make coconut chicken: The very first thing we do is whisk the coconut sauce ingredients together so you don’t have to pause and do this mid-recipe. In a medium bowl, whisk together coconut milk, cornstarch, honey, lime juice, Asian sweet chili sauce, soy sauce and Asian chili sauce.
How do you cook chicken with coconut sauce?
Create the Coconut Sauce: In the same pan, add coconut milk, stirring gently to mix in the browned bits for layers of flavor. Simmer to Perfection: Lower the heat and let the chicken simmer in the creamy coconut sauce until cooked through and tender.
How do you make a coconut chicken salad?
Just a few simple ingredients turn a whole cut up chicken into a exciting and flavorful dish. Add a big, green salad and some jasmine rice, and this coconut chicken recipe is a great weeknight meal. Makes 6 servings. 5 ingredients – coconut milk, lime juice, garlic, ginger, and chicken. That’s all you need for this recipe.
How do you cook chicken with coconut milk?
Sear the Chicken: Heat coconut oil in a skillet. Sear until golden brown on each side. Create the Coconut Sauce: Add coconut milk to the pan. Stir gently to mix the browned bits. Simmer to Perfection: Lower the heat, letting the chicken simmer until tender. Finishing Touches: Add lime juice, and garnish with cilantro. Serve hot with green beans.
How do you cook coconut chicken in the oven?
How to make easiest coconut chicken recipe ever. Marinate the chicken. Once your chicken has soaked up the marinade, preheat your oven and pat your chicken dry. Do not rinse it. Just use some paper towels and dry off the skin so it will get nice and brown in the oven. Bake.
How do you thin coconut chicken?
It is easy to thin by whisking in additional coconut milk or water. This coconut chicken recipe is fabulous served with rice to soak up the flavorful, creamy sauce and for a neutral textural component. You can keep the veggies simple with stir-fried veggies or roasted veggies.