This Crispy Coconut Chicken has the most satisfying crunchy exterior. Serve straight or dipped in our homemade tangy sweet and spicy sauce. Includes Oven, Stovetop, and Air Fryer Instructions!
We’re all about adding as much coconut flavored sweetness as possible. We’ve discovered so many different and amazing ways to bring that flavor to desserts, and now we’re bringing this love of coconut into our dinners. In this recipe, the savory meets the sweet, and it ends with a perfectly satisfying crunchy crust. We could really eat these as is, but when given the opportunity to add a tangy dip, we always do. Whatever your cooking preference, we’ve got oven and air fryer instructions for you. Trust us, you don’t want to miss this one.
Sweetened vs. Unsweetened Coconut Flakes:
We tested two types of coconut flakes for this recipe, and you really can’t go wrong! We prefer the extra sweetness and crunch from sweetened coconut flakes, but you can always use unsweetened if you prefer.
The eggs in this recipe help bind the flour on the chicken to the panko and coconut mixture. You can substitute heavy cream or melted butter if desired. Make sure to wrap the chicken completely so the panko will stick.
If you want to make this recipe gluten-free, you’ll need to substitute cornstarch for all-purpose flour and use your favorite gluten-free breadcrumbs. Just be sure to double check the label on your Asian Chili Garlic Sauce.
Can I double the Crispy Coconut Chicken:
You absolutely can! To make the chicken you need for your family, just double all ingredients except frying oil.
Tips for frying:
Make sure to scoop out any panko/coconut shavings from the oil between batches. Forgetting this important step means those crumbs will continue to cook in the oil and burn, making your kitchen quite smelly.
We like to keep these in the freezer for easy weekend meals. Once the chicken is completely covered, freeze on a baking sheet before transferring to a freezer-safe airtight container. Freeze for up to 3 months. Don’t try the fried frozen coconut chicken. Cook in a 400°F oven for 25-30 minutes only, or until fully cooked. Use a meat thermometer to pinpoint cooking times.
Storage and Reheating Instructions:
Crispy Coconut Chicken is best eaten fresh. You can store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in oven preheated to 350°F until heated through.
If you liked this recipe, you might be interested in these other delicious chicken recipes:
watch the video below Caytlin will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.
This Crispy Coconut Chicken has the most satisfying crunchy exterior and is served as is or dipped in a homemade tangy sweet and spicy sauce. Includes Oven, Stovetop, and Air Fryer Instructions!
- 2 chicken breast cut into 2″x 4″ slices
- 1/2 cup all purpose flour
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ginger powder
- 1/4 teaspoon chili
- 2 big egg
- 1 cup panko
- 1 cup sweetened coconut flakes
- vegetable oil for frying
Sweet Chili Dip
- 1 cup Orange juice
- 1/4 cup brown sugar
- 2 tablespoon Asian Chili Garlic Sauce
- 1 tablespoon corn starch
Add flour, salt, pepper, garlic powder, ginger powder, and paprika to a bowl. Stir to combine.
In a second bowl, beat the eggs.
In a third bowl, add the panko and coconut flakes. Stir to combine.
Dip each chicken strip into the flour mixture, then the egg, then the panko/coconut mixture. Press the panko coating into the chicken strips. Set them aside after painting.
In a large skillet, pour vegetable oil to a depth of about 2 inches. Heat oil to about 350°F over medium heat.
Working in batches to make sure you don’t overcrow the pan, fry the chicken strips in the hot oil for 3 minutes per side.
Remove the chicken strips and place them on a paper towel-lined paper.
Serve hot with dipping sauce!
In a saucepan over medium heat, add the orange juice, brown sugar, hot sauce, and cornstarch. Stirring constantly and bringing to a boil, simmer until the sauce thickens.
Air Fryer Instructions:
Preheat air fryer to 400F.
Place chicken on a tray, spray with cooking oil, and cook 5 to 6 minutes per side (10-12 minutes total), until chicken is cooked through and the outside is crispy and golden.
- Work in batches so you don’t overcrowd the air fryer.
Oven Baking Instructions:
Preheat oven to 400 degrees Fahrenheit
Line a baking sheet with parchment paper
- Place coated chicken on a baking sheet
- Spray chicken with cooking oil
- Bake for 20-25 minutes until fully cooked.
Calories: 430kcal | carbohydrate: 59G | protein: twenty threeG | fat: 11G | Saturated fat: 7G | Polyunsaturated fats: 1G | Monounsaturated fats: 1G | Trans fat: 1G | cholesterol: 236mg | sodium: 1852mg | Potassium: 442mg | fiber: 4G | sugar: 29G | Vitamin A: 518unit | Vitamin C: 31mg | calcium: 129mg | iron: 3mg