Coconut Chicken (6 Ingredients!) – Healthy and Delicious

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A few years ago, early in my college days, I had coconut chicken almost every day after hours at the restaurant I worked at. Although twenty years have passed, they are so good that I still think of them sometimes!So, I did this Coconut Chicken Recipes to satisfy those cravings — and once you try it, you’ll crave it too.tastes like coconut shrimpbut use chicken instead.

Ingredients and Substitutes

This section explains how to choose the best ingredients for roasted coconut chicken, the role each ingredient plays in the recipe, and substitution options.For measurements, see recipe card below.

• chicken – I used Boneless Skinless Chicken Breasts Cut them into strips, but you can also use whole chicken breasts or even boneless skinless chicken thighs for this coconut chicken recipe.
• Wholesome Delicious Coconut Flour – it’s great for dredging (helps the eggs stick to the chicken), enhances the coconut flavor of this dish, and is naturally gluten-free.
• Egg – These help with breadsticks. Use eggs straight from the fridge if you can, as cold eggs help create a better bond.
• Coconut Crisp – I prefer unsweetened coconut flakes They’re still a little sweet on their own, but if you want a sweeter taste, you can use sweetened ones (if you don’t mind added sugar) or mix them with a little sugar substitute You can choose if you want.
• spices – garlic powder, smoked paprika (or regular works), sea salt, and black pepper. simple!

How to Make Coconut Chicken

This section shows how to make coconut chicken skin, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including amounts and temperatures, see recipe card below.

1. Prepare chicken and season. Pound the chicken breasts to an even thickness, then cut into tenders. Pat dry with paper towels. Season both sides with sea salt and black pepper.
2. Set up dredging stations. Prepare three bowls—one with beaten eggs, one with coconut flour, and one with a mixture of coconut flakes, garlic powder, smoked paprika, sea salt, and black pepper.

3. Coat the chicken. Toss each chicken strip in coconut flour, dip in egg (shake off excess), and finally press/roll in coconut flakes. Place it on a nonstick wire rack lined with a baking sheet (This is the set I use). It is best to spray or brush oil on the shelf to prevent sticking.
4. bake. Bake the coconut chicken in the oven, flipping halfway through, until cooked through and golden brown. To make the chicken extra crispy, sear it for a few minutes on each side at the end.

Tips for the Best Coconut Chicken

While this coconut chicken recipe is super easy, here are a few tips I learned along the way:

• Pound the chicken to the same thickness. This will ensure they cook at the same rate. If some are thicker than others, the time will vary, with the thinner ones drying when the thicker ones are done.
• Small coconut flakes stick better. If you have large coconut flakes, pour the coconut flakes into a zip lock bag and seal. Tap the bag a few times to break the flakes into small pieces.
• Work in batches to prevent clumping. Instead of dipping the egg-dipped chicken directly into the coconut flakes mixture, add some of it to another bowl and dip into it. Once used up, add more. This keeps the crumb mixture from getting too wet from the eggs and starting to clump together.
• Use two hands. Sprinkle the flour with one hand, dip the other hand in the egg wash, and use the first hand to roll the coconut flakes. This reduces clumping and ensures a smooth coating process.
• Don’t skip wire racks. This is the difference between slightly crispy and excellent Crispy Coconut Chicken!

storage instructions

• shop: While best eaten fresh, you can store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Reheat: You can warm coconut chicken in a 350-degree oven or in an air fryer for a crispier finish.
• freeze: You can freeze coconut chicken before or after baking. To prepare for future meals, assemble (but do not bake) and freeze in a single layer on a parchment-lined baking sheet until set, then transfer to a zip lock bag and freeze for up to 6 months. Bake frozen when ready to serve (will take longer). If you’re freezing leftovers, you can use the same method to freeze them for up to 3 months, then reheat them.

What to Serve with Coconut Chicken

Coconut Chicken goes with just about anything! Here are some ideas:

More Roast Chicken Recipes

Are you in the mood to try some new roast chicken recipes? Next try these:

Coconut Chicken (6 Ingredients!)

This coconut chicken recipe only needs 6 ingredients! You’ll love this easy, juicy chicken wrapped in a crispy, golden-brown coconut crust.

Prepare: 10 minute

chef: 20 minute

all: 30 minute

Serving Size: 3 (Adjust according to recipe ratio)

recipe video

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raw material

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instruct

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1. Preheat oven to 400°F (204°C). Place a nonstick wire rack on a lined baking sheet (This is the set I use). Spray or brush the rack with oil.

2. Pound the chicken breasts to an even thickness, then cut into tenders (about 3 tenders per breast). Season both sides with sea salt and black pepper.

3. Optional step if you have large pieces: Pour the coconut flakes into a Ziploc bag and seal. Tap the bag a few times to break the flakes into small pieces.

4. Prepare three bowls—one with beaten eggs, one with coconut flour, and one with a mixture of coconut flakes, garlic powder, smoked paprika, sea salt, and black pepper.

5. Toss each chicken strip in coconut flour, dip in egg, shaking off excess), and finish by pressing/rolling in coconut flakes. Place on a wire rack.

6. Grilled Coconut Chicken 15-20 minutesturning halfway through, until firm and cooked through.

7. Optional: Turn the oven to the bake setting.Bake on the top rack for approx. Wait a moment, until crispy on one side.Flip the chicken over and grill Wait a moment on the other hand.

Last Step: Leave a Rating!

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recipe notes

Serving Size: 2 coconut chicken tenders

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories Chapter 363

fat 25 grams

protein 23.4 grams

total carbohydrates 12.6 grams

net carbs 4.3 grams

fiber 8.3 grams

sugar 2.8 grams

Nutrition Facts are provided as a courtesy. Questions about calculations or why do I get different results?Please view our nutrition policy.

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