If you’re craving a dish that’s golden, crispy, and downright irresistible, look no further than this Coconut Chicken Recipe. The tender chicken strips are wrapped in a crunchy panko-coconut crust that brings together tropical sweetness and savory crunch in every single bite. Perfect as a family-friendly main course, appetizer for a crowd, or as a fun weeknight dinner, this recipe shines with bright flavors, a satisfying texture, and fuss-free prep. Whether it’s your first time making chicken this way or you’re already a fan of coconut-inspired dishes, this Coconut Chicken Recipe is about to become your new go-to favorite.
Ingredients You’ll Need
This recipe uses simple, wholesome ingredients that come together for the ultimate crunchy and flavorful bite. Each one adds an essential element to the Coconut Chicken Recipe, ensuring delicious results every time.
- Chicken breasts: Use boneless, skinless chicken breasts for juicy strips that cook up evenly and stay tender.
- All-purpose flour: This is the first step in the breading process, helping everything stick while adding a light, crisp exterior.
- Salt: Seasoning the flour boosts the flavor, ensuring each bite is perfectly savory.
- Black pepper: Just a touch adds a gentle warmth and a hint of complexity to the breading.
- Eggs: Beaten eggs act as the glue between the flour and the coconut-panko coating, securing all that tropical goodness.
- Panko breadcrumbs: These ultra-crunchy Japanese breadcrumbs give your Coconut Chicken Recipe its signature crispy texture.
- Sweetened shredded coconut: Adds a touch of caramelized sweetness and pops of chewy texture to the crust.
- Unsweetened shredded coconut: Balances the sweetness and helps the coating crisp beautifully without burning.
- Vegetable oil: Perfect for frying thanks to its neutral flavor and high smoke point, ensuring a golden finish.
- Chopped cilantro or green onion (optional): Fresh herbs make for a vibrant garnish that wakes up every plate.
How to Make Coconut Chicken Recipe
Step 1: Prep the Chicken
Begin by patting your chicken strips dry using paper towels. This small but important step ensures the coating will stick beautifully and that the strips fry up extra crispy. Cut your chicken into strips of about equal size for even cooking—consistency here means every piece will be just as juicy as the next.
Step 2: Set Up the Breading Stations
Grab three shallow bowls. In the first, mix your flour with the salt and black pepper to give your breading layers a base of flavor. The second bowl gets your beaten eggs, ready to help the coating adhere. In the third, combine the panko breadcrumbs, sweetened shredded coconut, and unsweetened shredded coconut for the ultimate golden crunch in your Coconut Chicken Recipe.
Step 3: Dredge and Coat
This is where assembly-line magic happens! Dip each chicken strip first into the seasoned flour, making sure it’s evenly dusted, then dunk it in the beaten eggs on all sides. Finally, press it gently but firmly into the panko-coconut mixture to coat thoroughly. Lay each finished strip aside as you work—your Coconut Chicken Recipe is coming together!
Step 4: Fry the Chicken
Pour about a half-inch of vegetable oil into a large skillet and set it over medium heat. Once the oil is shimmering hot, add the chicken strips in batches (don’t crowd the pan). Fry each piece for 3 to 4 minutes per side, or until wonderfully golden brown and cooked through. Use tongs to turn them, and transfer finished strips to a paper towel-lined plate to drain off excess oil.
Step 5: Serve and Garnish
Now for the grand finale! Arrange the crispy coconut chicken strips on a platter while they’re hot, and sprinkle with freshly chopped cilantro or green onions if desired. For an extra burst of brightness, serve with sweet chili dipping sauce, mango salsa, or honey-lime yogurt sauce. And with that, your Coconut Chicken Recipe is ready to wow!
How to Serve Coconut Chicken Recipe
Garnishes
Bring a little color and freshness by scattering chopped cilantro or green onion over your plate, right before serving. You can even try a sprinkle of toasted coconut flakes or a few thin slivers of red chili for a bit of drama and heat. Garnishes not only set the dish off visually but add that finishing pop of flavor that will keep everyone reaching for seconds.
Side Dishes
This Coconut Chicken Recipe pairs beautifully with a variety of sides. Classic steamed jasmine rice or coconut rice will soak up every bit of flavor, while a bright cucumber salad or crunchy Asian slaw adds a cool contrast to the crispy chicken. Feeling extra festive? Try charred pineapple rounds or a tropical fruit salad for a sunshine-inspired meal.
Creative Ways to Present
Turn your Coconut Chicken Recipe into a party by serving the strips as skewers with a trio of dipping sauces. For a kid-friendly platter, cut each strip into nugget-size pops and serve in paper cones. Or, slice and toss onto a vibrant salad with mixed greens, avocado, and sweet pops of mango for a lighter, colorful lunch or dinner. However you present it, fun is guaranteed!
Make Ahead and Storage
Storing Leftovers
Cool any leftover chicken strips completely, then place them in an airtight container in the refrigerator. They’ll keep well for up to 3 days, making tasty snacks or quick lunches throughout the week. If stacking strips, separate with parchment or wax paper to keep that crispy coating intact.
Freezing
The Coconut Chicken Recipe is freezer-friendly! Arrange cooked, cooled strips on a baking sheet and freeze until solid, then transfer to a zip-top freezer bag. They’ll stay fresh for up to 2 months. When you’re ready for a quick tropical treat, just reheat as needed for a taste of sunshine any time.
Reheating
For best results, reheat chicken strips in a 375°F oven or air fryer for 8 to 10 minutes, flipping halfway, until crispy and heated through. Avoid microwaving, as it can soften the coating. A quick oven or air fryer blast brings back that fabulous crunch every time!
FAQs
Can I bake instead of fry this Coconut Chicken Recipe?
Absolutely! Just arrange coated chicken strips on a parchment-lined baking sheet, spray lightly with oil, and bake at 400°F for 20 to 22 minutes, flipping halfway through. This method gives a crisp, golden result with less oil.
What dipping sauces go well with Coconut Chicken Recipe?
Sweet chili sauce, mango salsa, or a honey-lime yogurt sauce all pair perfectly with the tropical notes of this dish. Even a pineapple or teriyaki dipping sauce would be delicious for a flavor twist!
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work wonderfully here, delivering extra-juicy and flavorful strips. Just cut them into similar-sized pieces and proceed as directed for the Coconut Chicken Recipe.
Is there a gluten-free option for this recipe?
You sure can! Swap the all-purpose flour for your favorite gluten-free blend and use gluten-free panko breadcrumbs. Everything else in the Coconut Chicken Recipe remains the same for a crispy, delicious gluten-free meal.
How do I keep the coating from falling off?
Make sure to pat the chicken completely dry first, and press the coconut-panko mixture on firmly after dipping in egg. Frying in not-too-crowded batches also helps the coating set and crisp without slipping off.
Final Thoughts
If you love meals that are fun, satisfying, and bring a little tropical sunshine to your kitchen, you simply have to try this Coconut Chicken Recipe. Every bite is crispy, juicy, and bursting with unique flavors that will have everyone at your table asking for seconds. Dive in and add a little something special to your next meal—you’ll be so glad you did!
Print
Coconut Chicken Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and crispy Coconut Chicken recipe that features tender chicken strips coated in a crunchy coconut and panko breadcrumb mixture. Perfectly fried to golden perfection, this Asian-inspired dish is a tropical delight that will satisfy your cravings for a flavorful and crunchy main course.
Ingredients
Chicken:
- 1 ½ pounds boneless, skinless chicken breasts cut into strips
Breading:
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 1/2 cup panko breadcrumbs
- 1/2 cup sweetened shredded coconut
- 1/4 cup unsweetened shredded coconut
For Frying:
- Vegetable oil
Garnish:
- Chopped cilantro or green onion (optional)
Instructions
- Prepare the Chicken: Pat the chicken strips dry with paper towels.
- Breading Station: In one shallow bowl, mix flour, salt, and pepper. In a second bowl, add the beaten eggs. In a third bowl, combine the panko, sweetened coconut, and unsweetened coconut.
- Coat the Chicken: Dredge each chicken strip in the flour, dip into the egg, then coat thoroughly in the coconut-panko mixture.
- Fry the Chicken: Heat vegetable oil in a skillet over medium heat. Fry the chicken in batches for 3–4 minutes per side or until golden brown and cooked through. Drain on paper towels.
- Serve: Serve hot, garnished with chopped cilantro or green onion if desired.
Notes
- Serve with a sweet chili dipping sauce, mango salsa, or a honey-lime yogurt sauce.
- To make it healthier, bake at 400°F for 20–22 minutes, flipping halfway through.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: About 4 chicken strips
- Calories: 460
- Sugar: 7 g
- Sodium: 470 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 115 mg
