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4.8 from 26 votes

Coconut Chicken

Jump to RecipePrintRate
By: Joanna Cismaru 28 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for coconut chicken.

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!

closeup shot of coconut chicken on a serving platter.
Table of Contents Open
  • Why Make This Coconut Chicken
  • Ingredient Notes
  • How To Make Coconut Chicken
  • FAQs & Expert Tips
    • FAQs
  • Frequently Asked Questions
    • What’s The Best Oil For Frying?
    • Can I Bake The Coconut Chicken?
    • Can I Make This In Advance?
    • Tips
  • Storing Leftover Coconut Chicken
    • Reheating
    • Freezing
  • More Great Recipes To Try
  • Coconut Chicken
    • Ingredients
    • Instructions
    • Notes
    • Nutrition Information
  • Did You Make This?

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

overhead shot of all ingredients needed to make coconut chicken.
  • 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

process shots showing how to prep coconut chicken.
  1. 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.
  2. 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.
  3. 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.
  4. Serve: Serve with sweet and sour sauce or your favorite sauce.
process shots showing how to fry coconut chicken.

FAQs & Expert Tips

FAQs

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.

overhead shot of coconut chicken on a serving platter.

Tips

  1. 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!
  2. 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.

closeup shot of coconut chicken on a serving platter.

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!

  1. 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.
  2. 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.

a hand dipping a coconut chicken piece in sweet and sour sauce.

More Great Recipes To Try

  • Coconut Rice Pudding
  • Bang Bang Chicken
  • Crispy Chicken Cutlets
  • Coconut Chicken with Rice and Green Beans
  • Buttermilk Fried Chicken
  • Easy Grilled Chicken Breast

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.

closeup shot of coconut chicken on a serving platter.
Print
4.77 from 26 votes

Coconut Chicken

Prep 20 minutes
Cook 20 minutes
Total 40 minutes
Rate Recipe
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!
4

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

  1. Nutritional information is for fried coconut chicken.
  2. Add your own spices into the mix to create different flavor combinations!
  3. 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.
  4. 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

Serving: 1servingCalories: 629kcal (31%)Carbohydrates: 37g (12%)Protein: 42g (84%)Fat: 34g (52%)Saturated Fat: 14g (88%)Cholesterol: 248mg (83%)Sodium: 955mg (42%)Potassium: 844mg (24%)Fiber: 5g (21%)Sugar: 16g (18%)Vitamin A: 441IU (9%)Vitamin C: 2mg (2%)Calcium: 34mg (3%)Iron: 2mg (11%)
© Author Jo

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

closeup shot of coconut chicken on a serving platter.

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Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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28 Comments
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Linda Standley
Linda Standley
Posted: 2 years ago

How long at what temp in the air fryer?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Linda Standley
Posted: 2 years ago

I haven’t made them in the air fryer, but I would try 350 for about 20 minutes!

0
Reply
zilan
zilan
Posted: 2 years ago

im gonna try these, can’t wait

0
Reply
Brittany
Brittany
Posted: 3 years ago

5 stars
Loved this recipe!

0
Reply
Cris B.
Cris B.
Posted: 4 years ago

This was SO good! I marinated the chicken in lemon juice prior to following recipe. Delicious!

2
Reply
jane
jane
Posted: 4 years ago

could I cut the chicken up into nuggets or the size of boneless wings?

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  jane
Posted: 4 years ago

Yes

0
Reply
Holly
Holly
Posted: 4 years ago

5 stars
I am making this tonight for my family but I want to bake it instead of oil- frying. What degree should I cook @?

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Holly
Posted: 4 years ago

Bake at 400F for 15-20 minutes, or until the strips become golden brown.

0
Reply
Elaine
Elaine
Posted: 5 years ago

5 stars
They look amazing. I’m going to try these in my air fryer.

0
Reply
Lois S
Lois S
Reply to  Elaine
Posted: 3 years ago

How did it come out in the airfryer?

0
Reply
Danielle
Danielle
Posted: 5 years ago

5 stars
This was fantastic! My husband hates coconut and he was so happy with this. He says to add this to my go to recipes!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Danielle
Posted: 5 years ago

That’s awesome, so happy you guys enjoyed it!

0
Reply
Sarah
Sarah
Posted: 5 years ago

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

0
Reply
Jenne
Jenne
Posted: 5 years ago

Where can I find the ingredients for the sauce? Can’t wait to make this tonight!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jenne
Posted: 5 years ago

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.

0
Reply
Mark
Mark
Reply to  Joanna Cismaru
Posted: 4 years ago

5 stars
Orange Marmalade with a little jarred horseradish mixed in makes a great dipping sauce for coconut chicken or shrimp.

1
Reply
Beverlee Myers
Beverlee Myers
Posted: 5 years ago

5 stars
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

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Beverlee Myers
Posted: 5 years ago

Aw, Beverlee! Thank you so much for letting me know, I’m so happy you enjoy this recipe. 🙂

0
Reply
Serene
Serene
Posted: 5 years ago

How do you make sure the chicken is cooked through? I’ve never fried anything before.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Serene
Posted: 5 years ago

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.

0
Reply
chen
chen
Posted: 5 years ago

can i skip the cornstarch? i’m not eating carbs 🙁

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  chen
Posted: 5 years ago

You probably could, but keep in mind that the cornstarch is what makes the chicken crispy and crunchy.

0
Reply
P
P
Reply to  chen
Posted: 5 years ago

Try using coconut flour. Much healthier carb.😊

0
Reply
Fathima
Fathima
Posted: 5 years ago

5 stars
Awesome..very easy to cook ..my family favourite…..They forgot out side chicken. Its so crispy…..i love it

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Fathima
Posted: 5 years ago

So glad to hear it, Fathima!

0
Reply
Frisbee
Frisbee
Posted: 6 years ago

5 stars
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!

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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