Love coconut and crispy chicken tenders? This coconut crusted chicken recipe is going to become your new obsession! Tender, juicy chicken is coated in a crunchy coconut breading that is the perfect balance of sweet, salty, and spicy.
Dunk your chicken in my three-ingredient spicy peach dipping sauce for a dinner that won’t be forgotten!
I love coconut shrimp, so when I saw this recipe for crispy coconut chicken tenders at Sally’s Baking Addiction, I knew I had to try them. We might like them even more than the shrimp version!
I did end up changing a few things after making it the first time. I ended up with leftover oil and egg, so I adjusted those amounts. In addition, I added a little bit of garlic powder and smoked paprika to the flour mixture, as well as salt to the crumb mixture. They were even more flavorful!
As for the sauce, I had homemade peach jam on hand, so I used it to come up with a simple sweet & spicy sauce that we instantly fell in love with. It’s so good!
We loved this chicken so much that we had it three times in two weeks!
Why You’ll Love This Coconut Crusted Chicken
- Crispy and flavorful: Shredded coconut and Panko create a delicious golden brown crust with plenty of texture.
- Family-friendly: Kids love chicken tenders, so they should gobble these right up!
- Versatile: Serve it as a main dish, slice it over a salad, or serve it as an appetizer.
- The sauce: It’s a perfect blend of sweet and spicy, and it’s so tasty you’ll want to serve it with any breaded chicken or nuggets!
How to Make Coconut Crusted Chicken
- PREP: Place a wire rack inside a rimmed cookie sheet, spray with cooking spray. Preheat your oven to 400 degrees. Cut the chicken breast into strips. Grind the coconut into smaller pieces using a food processor.
- COATING: In a shallow bowl, mix the flour, salt, pepper, garlic powder, and smoked paprika. In another small dish, whisk the egg and water. In a third container, stir together the Panko crumbs, coconut, and salt. Dip each piece of chicken in the flour mixture, the egg, then the crumbs. Set on a plate or pan.
- OPTIONAL PAN-FRY: If desired, you can brown the chicken before baking. Heat coconut oil over medium high heat in a skillet. Cook each side of the chicken for about 2 minutes, then transfer to the prepared cookie sheet.
- BAKE: Arrange the coated chicken on the wire rack with at least an inch in between each one. Bake the chicken at 400° until the internal temperature reaches 165°. If you browned it first, it will be done in 10-12 minutes. If you skip that step, cook it for about 15 minutes.
- SAUCE: While the chicken is baking, whisk all of the ingredients together in a small bowl, adding hot sauce and pepper flakes to your taste.
- SERVE: Dip the hot chicken tenders in the peach sauce, or another dipping sauce of your choice.
Tips for the Best Coconut Chicken
- Cut into similar sizes. Do your best to cut the chicken strips to similar thickness so they will cook evenly.
- Don’t overcrowd the pan. If you do decide to pan-fry the chicken strips, cook them in batches for the best results.
- Use a meat thermometer. Chicken should reach 165°F internally. For juicy chicken, rely on temperature instead of just cook time.
VARIATIONS:
- Unsweetened shredded coconut can be used if you want a more savory chicken.
- If you don’t have coconut oil, you can brown the chicken strips in olive oil.
- Add some finely chopped macadamia nuts to the crumb mixture.
What to Serve With Coconut Crusted Chicken
- Baked potatoes or easy cheesy potatoes
- Steamed broccoli or sautéed green beans with bacon
- A crisp green salad
- Chopped fresh fruit or fruit salad
Frequently Asked Questions
Can I use chicken tenders instead of chicken breasts?
Yes! Chicken tenders are an excellent option because they’re already a convenient size. Adjust the cooking time depending on how thick they are.
Can I just cook coconut crusted chicken in the skillet?
Absolutely. Heat the oil in the skillet over medium heat and cook the chicken pieces for 4-5 minutes per side, or until the internal temperature reaches 165°. Cook in batches, and use more coconut oil as needed.
Can I make coconut crusted chicken in the air fryer?
Yes. Arrange the chicken in a single layer in a lightly greased air fryer basket, leaving space between the pieces. Cook at 350° turning halfway through, until crisp and the chicken reaches 165°F internally. Exact timing depends on the thickness of the chicken and your air fryer.
Is coconut crusted chicken sweet?
If you use sweetened coconut, it has a very slightly sweet flavor. Unsweetened coconut not have a sweet flavor.
More chicken recipes:
- Spicy Chicken Nuggets
- Easy Peanut Butter Chicken
- BBQ Chicken Pasta
- Chicken Pesto Pizza
- Easy Chicken Curry
- Instant Pot Butter Chicken
- Chicken Flautas
- Curry Chicken Salad Wraps
Coconut Crusted Chicken Recipe
Equipment
Ingredients
Coconut Chicken
- 1 ½ pounds boneless, skinless chicken breasts
- ½ cup all purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 large egg
- 1 Tablespoon water
- ¾ cup Panko breadcrumbs
- ¾ cup sweetened shredded coconut
- ½ teaspoon salt
- 3 Tablespoons coconut oil for browning (optional)
Peach Dipping Sauce
- ⅓ cup peach jam
- 1 ½ teaspoons hot sauce (more or less)
- ¼ teaspoon red pepper flakes
Instructions
Chicken
- Place a wire rack inside a rimmed cookie sheet and spray both with cooking spray. Preheat your oven to 400°.
- Cut chicken breasts into strips. Pulse the coconut in a food processor or blender to break it into smaller pieces.
- In a shallow dish, mix together the flour, salt, pepper, garlic powder, and smoked paprika. In a second container, whisk the egg and water. In a third container, stir together the Panko crumbs, coconut, and salt.
- Coat each piece of chicken with the flour mixture, then dip in the egg mixture. Finally, dip into the coconut mixture and press the crumbs firmly onto the chicken. Place on a plate and repeat with all the pieces of chicken.
- If desired, heat half of the coconut oil in a large skillet over medium-high heat. Brown both sides of half of the chicken pieces for about 2 minutes, just until browned. Set aside. Repeat with the remaining oil and chicken. (You can skip this step and just place chicken on the prepared baking sheet.)
- Bake the chicken at 400° until the internal temperature reaches 165°. If you browned it first, it will be done in 10-12 minutes. If you skip that step, cook it for about 15 minutes.
Peach Sauce
- In a small bowl, whisk together the jam, hot sauce, and red pepper flakes, adjusting the heat to your liking.
Notes
- Nutritional information does not include the coconut oil.
- You can cook the chicken in an air fryer for about 15 minutes at 350°. For even browning, flip them halfway through.
- Leftover chicken can be stored in an airtight container in the refrigerator for 3-4 days. It can be reheated in an air fryer or oven.
Nutrition
This coconut crusted chicken recipe is an easy way to add something different to your dinner rotation! Serve it hot from the oven, skillet, or air fryer for a satisfying dinner with a tropical twist everyone will love.
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