Coconut Chicken
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Dredge, fry, dip, bite. This crispy Coconut Chicken made with sweet coconut and spicy cayenne is guaranteed to become a favorite! With a small list of ingredients and simple step-by-step instructions, you’ll be pondering why this recipe hasn’t graced your dinner table yet. Complete with both frying and baking instructions!
I love fried chicken. I mean, who doesn’t love it? I’ll eat it any way you choose to fry it: batter, breadcrumbs, or, like today’s recipe, coconut! Spiked with a generous helping of cayenne, this sweet and spicy recipe is to-die-for. Requiring just a handful of simple ingredients and only 40 minutes of your time, you can have these crispy coconut bites on your table ready to serve!
Why Make This Coconut Chicken
- Comes With Both Baking And Frying Instructions
- Easy to Make
- Simple Ingredients
- Delicious, Crispy Coconut Breaded Chicken
I find that so many people save fried chicken for their restaurant orders and seldom make it themselves at home. If this sounds like you and you’re nodding your head, I’m here to help! You need to give this recipe a try, I guarantee you’ll be surprised with how easy it is to create your favorite crispy delights!
Ingredient Notes
- Chicken – I sliced chicken breasts into strips. You can use tenders as well, or even slice up breasts/ thighs into bite-sized pieces!
- Shredded coconut – I used sweetened coconut. Unsweetened works as well.
- Cornstarch – This is to make the chicken extra crispy, plus it also keeps the recipe gluten free! Potato starch or all-purpose flour can be used as substitutes.
- Cayenne pepper – Use as much or little as your spice preference allows!
- Oil – For frying (see “FAQs & Expert Tips” below for more info)
How To Make Coconut Chicken
- Prep the ingredients: Grab three shallow bowls. In the first, mix the cornstarch, cayenne pepper, salt and pepper. Beat the eggs in the second bowl. Fill the final bowl with coconut flakes.
- Dredge the chicken: Dredge the chicken pieces first in the cornstarch mixture, then in the eggs, and finally in the coconut, making sure the chicken is fully coated with coconut flakes. Repeat with all chicken pieces.
- Fry: Heat 1 to 2 inches of oil in a deep pot or skillet to 350°F. Add a few pieces of chicken at a time to the hot oil, do not over-crowd. Fry the chicken for about 2 to 3 minutes on both sides, making sure the inside is cooked through. Transfer the chicken onto a paper towel lined plate to drain. Repeat with remaining chicken pieces.
- Serve: Serve with sweet and sour sauce or your favorite sauce.
Frequently Asked Questions
What’s The Best Oil For Frying?
When you’re choosing an oil for frying, you want to make sure you choose oils with a high smoke-point. Try: Peanut oil, Vegetable oil, Canola oil, Corn oil, Sunflower oil, Safflower oil, Cottonseed oil.
Make sure to avoid oils that burn easily such as extra virgin olive oil, flaxseed oil, walnut oil, and butter.
Can I Bake The Coconut Chicken?
If you want a lighter fare, skip the frying and bake your chicken instead!
Prep: Preheat the oven to 400°F. Line a baking sheet with parchment paper. Dredge the chicken as instructed above in step 2.
Bake: Place the dredged chicken on the prepared baking sheet and transfer to the oven. Bake for 15-20 minutes, or until the chicken is crisp and golden brown.
Can I Make This In Advance?
You can absolutely make this dish in advance and freeze your coconut chicken to fry at a later date! After dredging the chicken, place the pieces on a parchment paper-lined baking sheet. Cover with plastic wrap and freeze for 1-2 hours, or until solid. Transfer the chicken to a large freezer bag or airtight container. Freeze up to 1 year.
To cook: Add the chicken, straight from the freezer and follow frying instructions given.
Expert Tips
- I like to serve my coconut chicken with a dipping sauce! Some of my favorite options: Sweet and Sour Sauce, Plum Sauce, Spicy Mango Dip, Thai Chili Sauce, Buffalo Sauce, Ranch or Honey Mustard!
- Add your own spices into the mix to create different flavor combinations!
Storing Leftover Coconut Chicken
Let the chicken fully cool down to room temperature. Place the chicken pieces in an airtight container and store in the fridge for 3-4 days.
Reheating
To reheat and retain crispiness, preheat the oven to 325°F. Let the chicken sit at room temperature for 10-15 minutes as the oven preheats. Place the chicken on a parchment paper-lined baking sheet. Bake for about 7-10 minutes, or until heated through.
Freezing
You have two options when it comes to freezing your coconut chicken! You can make it in advance, as stated above in the FAQs, but if you want to keep your leftovers after they’ve been cooked, you can do that as well!
- Let the chicken fully cool down to room temperature. Place the pieces on a parchment paper-lined baking sheet. Cover with plastic wrap and freeze for 1-2 hours, or until solid.
- Transfer the chicken to a large freezer bag or airtight container. Freeze for 2-6 months.
Reheat: Preheat the oven to 375°F. Place the chicken on a parchment paper-lined baking sheet. Bake for 15-18 minutes, or until heated through.
More Great Recipes To Try
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Coconut Chicken
Ingredients
- ½ cup cornstarch
- 1 teaspoon cayenne pepper
- 1 teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- 3 large eggs
- 2 cups sweetened coconut flakes
- 1 ½ pounds chicken breasts (boneless, skinless, cut into long thin strips)
- oil (for frying)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
To Fry
- Prep the ingredients: Grab three shallow bowls. In the first, mix the cornstarch, cayenne pepper, salt and pepper. Beat the eggs in the second bowl. Fill the final bowl with coconut flakes.
- Dredge the chicken: Dredge the chicken pieces first in the cornstarch mixture, then in the eggs, and finally in the coconut, making sure the chicken is fully coated with coconut flakes. Repeat with all chicken pieces.
- Fry: Heat 1 to 2 inches of oil in a deep pot or skillet to 350°F. Add a few pieces of chicken at a time to the hot oil, do not over-crowd. Fry the chicken for about 2 to 3 minutes on both sides, making sure the inside is cooked through. Transfer the chicken onto a paper towel lined plate to drain. Repeat with remaining chicken pieces.
- Serve: Serve with sweet and sour sauce or your favorite sauce.
To Bake
- Prep: Preheat the oven to 400°F. Line a baking sheet with parchment paper. Dredge the chicken as instructed above in step 2.
- Bake: Place the dredged chicken on the prepared baking sheet and transfer to the oven. Bake for 15-20 minutes, or until the chicken is crisp and golden brown.
Notes
- Nutritional information is for fried coconut chicken.
- Add your own spices into the mix to create different flavor combinations!
- Let the chicken fully cool down to room temperature. Place the chicken pieces in an airtight container and store in the fridge for 3-4 days.
- To reheat and retain crispiness, preheat the oven to 325°F. Let the chicken sit at room temperature for 10-15 minutes as the oven preheats. Place the chicken on a parchment paper-lined baking sheet. Bake for about 7-10 minutes, or until heated through.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
