Coconut Chicken
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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.
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Coconut Chicken
Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Serves: 4
Ingredients
- 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
Loved this recipe!
Cris B. says
This was SO good! I marinated the chicken in lemon juice prior to following recipe. Delicious!
jane says
could I cut the chicken up into nuggets or the size of boneless wings?
Nicole Beaulieu says
Yes
Holly says
I 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
Bake at 400F for 15-20 minutes, or until the strips become golden brown.
Elaine says
They look amazing. I’m going to try these in my air fryer.
Lois S says
How did it come out in the airfryer?
Danielle says
This 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
That’s awesome, so happy you guys enjoyed it!
Sarah says
Hi! 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
Where can I find the ingredients for the sauce? Can’t wait to make this tonight!
Joanna Cismaru says
The 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
Orange Marmalade with a little jarred horseradish mixed in makes a great dipping sauce for coconut chicken or shrimp.
Beverlee Myers says
I 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
Aw, Beverlee! Thank you so much for letting me know, I’m so happy you enjoy this recipe. 🙂
Serene says
How do you make sure the chicken is cooked through? I’ve never fried anything before.
Joanna Cismaru says
Usually 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
can i skip the cornstarch? i’m not eating carbs 🙁
Joanna Cismaru says
You probably could, but keep in mind that the cornstarch is what makes the chicken crispy and crunchy.
P says
Try using coconut flour. Much healthier carb.😊
Fathima says
Awesome..very easy to cook ..my family favourite…..They forgot out side chicken. Its so crispy…..i love it
Joanna Cismaru says
So glad to hear it, Fathima!
Frisbee says
With 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
This 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.