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.
im gonna try these, can’t wait
Loved this recipe!
This was SO good! I marinated the chicken in lemon juice prior to following recipe. Delicious!
could I cut the chicken up into nuggets or the size of boneless wings?
Yes
I am making this tonight for my family but I want to bake it instead of oil- frying. What degree should I cook @?
Bake at 400F for 15-20 minutes, or until the strips become golden brown.
They look amazing. I’m going to try these in my air fryer.
How did it come out in the airfryer?
This was fantastic! My husband hates coconut and he was so happy with this. He says to add this to my go to recipes!
That’s awesome, so happy you guys enjoyed it!
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
Where can I find the ingredients for the sauce? Can’t wait to make this tonight!
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.
Orange Marmalade with a little jarred horseradish mixed in makes a great dipping sauce for coconut chicken or shrimp.
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
Aw, Beverlee! Thank you so much for letting me know, I’m so happy you enjoy this recipe. 🙂
How do you make sure the chicken is cooked through? I’ve never fried anything before.
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.
can i skip the cornstarch? i’m not eating carbs 🙁
You probably could, but keep in mind that the cornstarch is what makes the chicken crispy and crunchy.
Try using coconut flour. Much healthier carb.😊
Awesome..very easy to cook ..my family favourite…..They forgot out side chicken. Its so crispy…..i love it
So glad to hear it, Fathima!
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!
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.