Crunchy Coconut Chicken

Crunchy Coconut Chicken is a crispy, golden dish that delivers the perfect blend of savory and sweet. Each bite of juicy chicken is coated in a flavorful coconut breading that bakes or fries up to a satisfying crunch. It’s a tropical twist on classic chicken tenders, and I love serving it with a sweet chili sauce or tangy pineapple dip for extra flavor.

Why You’ll Love This Recipe

I love this recipe because it’s simple, crowd-pleasing, and packed with texture. The coconut adds a light sweetness that pairs beautifully with the savory chicken, and the coating bakes up super crispy without deep frying. Whether I serve it as an appetizer, party snack, or weeknight dinner, it always disappears fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or tenders (cut into strips)

• All-purpose flour

• Eggs

• Unsweetened shredded coconut

• Panko breadcrumbs

• Salt

• Black pepper

• Garlic powder

• Paprika

• Cooking spray or oil (for baking or frying)

Directions

1. I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or foil. I also spray a wire rack and place it on top of the sheet to help the chicken crisp up evenly.

2. I set up a breading station with three bowls: flour with salt, pepper, garlic powder, and paprika; beaten eggs; and a mix of shredded coconut and panko.

3. I coat each chicken strip in the flour, dip it into the egg, then press it into the coconut-panko mixture, making sure it’s fully coated.

4. I place the chicken on the prepared rack and lightly spray the tops with oil or cooking spray.

5. I bake for 20–25 minutes, flipping halfway through, until the chicken is golden brown and cooked through. If I’m frying instead, I heat oil in a skillet and fry the chicken for 3–4 minutes per side until crispy.

Servings and timing

This recipe makes about 4 servings. It takes 15 minutes to prep and 20–25 minutes to cook if baked—or around 15 minutes if pan-fried—so it’s ready in about 30–40 minutes total.

Variations

Sometimes I add a little chili powder or cayenne to the flour for heat. If I want a sweeter coating, I use sweetened shredded coconut instead. I’ve also made this with shrimp instead of chicken, which works great. For dipping, I serve it with sweet chili sauce, mango salsa, or a honey mustard yogurt dip depending on the mood.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I bake or air fry the chicken at 375°F (190°C) for 10–12 minutes until warmed through and crispy again. I avoid the microwave—it softens the coating too much.

FAQs

Can I make this recipe ahead of time?

Yes, I bread the chicken in advance and refrigerate it for a few hours before baking. That way, it’s ready to go when I need it.

Is this recipe gluten-free?

Not as written, but I can make it gluten-free by using a gluten-free flour and gluten-free panko breadcrumbs.

Can I use an air fryer?

Absolutely. I air fry the chicken at 375°F (190°C) for 12–15 minutes, flipping halfway, and it comes out super crispy with less oil.

Can I freeze the leftovers?

Yes, I freeze the cooked chicken in a single layer on a tray, then transfer to a bag once frozen. To reheat, I bake or air fry straight from frozen.

What dipping sauces go best?

I usually serve this with sweet chili sauce, but I also love it with pineapple salsa, coconut-lime yogurt dip, or even classic ranch.

Conclusion

Crunchy Coconut Chicken is a fun, flavorful twist on traditional chicken tenders that I always enjoy making. It’s crispy, slightly sweet, and so easy to pull together with just a few ingredients. Whether I bake, fry, or air fry it, this dish is always a hit at the table—and the dipping sauce possibilities are endless.