Last updated on August 8th, 2017 at 11:35 am
Coconut Chicken – if you love fried chicken then this chicken is for you. Chicken strips dipped in eggs and coated with coconut flakes then fried to perfection.
I love fried chicken. Any which way you choose to fry it. I love it.
The end!
Seriously, fried chicken is one of my favorite comfort foods. But this chicken is coconut crusted with cayenne pepper. So you’ve got hot and sweet. Need I say more?
I remember the first time I had coconut chicken, it was at this restaurant in Jackson, MI, years ago so I can’t remember the name but it was our company’s Christmas party and back then I was the only employee for that company, this was in my very early career. Anyway, we had ordered both coconut shrimp and coconut chicken as appetizers.
Oh my! It was to die for! So here is my attempt at making this fabulous chicken. Not very difficult mind you, very typical of regular fried chicken, you dip it in seasoned cornstarch, then in some egg, and then in sweetened coconut flakes and finally you fry it. This chicken is so crispy and so full of flavor, you can’t not love it. You can also bake this chicken if you choose to do so, I’d probably bake it at 400 F degrees for 20 min or so or until it gets nice and golden.
Coconut Chicken
Print Pin RateIngredients
- 3 chicken breasts boneless, skinless, cut into long thin strips
- 2 - 3 cups sweetened coconut flakes
- 1/2 cup cornstarch
- 1 tsp cayenne pepper
- salt and pepper to taste
- 3 eggs
- oil for frying
Instructions
- In a shallow bowl, mix the cornstarch, cayenne pepper, salt, pepper and set aside.
- Beat eggs in another bowl. Pour coconut flakes in another shallow bowl.
- Dredge the chicken pieces first in the cornstarch mixture, then in the eggs, and finally in the coconut, making sure the meat is fully coated with coconut flakes. Repeat with all chicken pieces.
- Heat 1 to 2 inches of oil in a deep pot or skillet to 350 F degrees.
- Add chicken to the hot oil in batches, making sure each piece of chicken doesn't touch the others. Fry chicken on both sides for about 2 to 3 minutes, making sure the inside is cooked through. Transfer chicken onto paper towel lined plate to drain.
- Serve with hot a sweet and spicy sauce.
Brittany says
June 16, 2019 at 9:13 amLoved this recipe!
Cris B. says
February 27, 2019 at 8:38 amThis was SO good! I marinated the chicken in lemon juice prior to following recipe. Delicious!
jane says
August 9, 2018 at 6:48 pmcould I cut the chicken up into nuggets or the size of boneless wings?
Nicole Beaulieu says
August 10, 2018 at 9:57 amYes
Holly says
March 27, 2018 at 5:08 pmI am making this tonight for my family but I want to bake it instead of oil- frying. What degree should I cook @?
Nicole Beaulieu says
March 28, 2018 at 3:05 pmBake at 400F for 15-20 minutes, or until the strips become golden brown.
Elaine says
February 20, 2018 at 9:36 pmThey look amazing. I’m going to try these in my air fryer.
Lois S says
May 15, 2019 at 11:18 amHow did it come out in the airfryer?
Danielle says
February 12, 2018 at 5:46 pmThis was fantastic! My husband hates coconut and he was so happy with this. He says to add this to my go to recipes!
Joanna Cismaru says
February 12, 2018 at 5:50 pmThat’s awesome, so happy you guys enjoyed it!
Sarah says
November 22, 2017 at 5:53 pmHi! Great recipe! i made this tonight (Wednesday night) but I’m serving it Saturday.. will is be good and crispy until then? Or should I freeze it
Jenne says
September 10, 2017 at 11:16 amWhere can I find the ingredients for the sauce? Can’t wait to make this tonight!
Joanna Cismaru says
September 10, 2017 at 8:40 pmThe sauce was actually store bought, it was a sweet chili sauce and you should be able to find it in your local grocery store.
Mark says
February 12, 2019 at 1:04 pmOrange Marmalade with a little jarred horseradish mixed in makes a great dipping sauce for coconut chicken or shrimp.
Beverlee Myers says
September 1, 2017 at 11:13 amI THANK YOU FROM THE BOTTOM OF MY HEART. THIS RECIPE WAS AWESOME. THE SAUCE WE LOVED SO VERY MUCH AND THE SECOND TIME WE MADE IT WE MADE XTRA SAUCE AND REFRIGERATED WHAT WAS LEFT. WARM IT AND USE IT JUST ON ORIENTAL FROZEN VEGGIES FOR A QUICK LUNCH WHICH WAS AWESOME. I PRAY I NEVER LOSE THIS RECIPE. ITS MY # 1 spot
Joanna Cismaru says
September 1, 2017 at 12:43 pmAw, Beverlee! Thank you so much for letting me know, I’m so happy you enjoy this recipe. 🙂
Serene says
July 12, 2017 at 12:15 pmHow do you make sure the chicken is cooked through? I’ve never fried anything before.
Joanna Cismaru says
July 12, 2017 at 3:43 pmUsually you slice down the middle of a piece of chicken and peek at the juices. If they’re clear the chicken is likely done. If the chicken or the juices are still slightly pink, the meat is not cooked through. Another way to ensure is to use a meat thermometer, if the meat is 165 F (75 C) then the meat is cooked.
chen says
June 17, 2017 at 12:20 pmcan i skip the cornstarch? i’m not eating carbs 🙁
Joanna Cismaru says
June 18, 2017 at 2:18 pmYou probably could, but keep in mind that the cornstarch is what makes the chicken crispy and crunchy.
P says
October 28, 2017 at 6:51 pmTry using coconut flour. Much healthier carb.😊
Fathima says
June 2, 2017 at 8:15 amAwesome..very easy to cook ..my family favourite…..They forgot out side chicken. Its so crispy…..i love it
Joanna Cismaru says
June 2, 2017 at 9:02 amSo glad to hear it, Fathima!
Frisbee says
March 21, 2016 at 5:33 pmWith 2 chicken breasts, one egg works with some hot sauce mixed in. I also use unsweetened coconut but mix it with some coconut sugar. I use tapioca starch to keep it paleo. This recipe remains one of my family’s favourite dishes! We froth up a honey mustard dipping sauce or just toss a few pieces of pineapple into my nutribullet for a smooth and creamy sweet dipping sauce. Excellent all the way around!
Diane Forsyth says
July 17, 2015 at 10:03 amThis is the easiest recipe and very delicious, my family (even the picky ones LOVED it) we doubled the recipe and had left overs and they were still delist after reheating.