Name: Crunchy Coconut Chicken
Prep time: 15 min
Cook time: PT-492095H26M43S
Total time: PT-492095H26M43S
Cuisine: American
Ingredients: 2 large chicken breasts, cut into strips; 1 cup shredded sweetened coconut; 1 cup panko breadcrumbs; 1/2 cup all-purpose flour; 2 large eggs; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon paprika; Vegetable oil for frying (if frying)

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I make this Crunchy Coconut Chicken when I want something crispy, flavorful, and a little tropical. The chicken turns golden on the outside with a crunchy coconut coating, while staying tender and juicy inside. It is one of those meals that feels special but is surprisingly simple to prepare.

Why You’ll Love This Recipe

I love how the combination of shredded coconut and crispy breadcrumbs creates the perfect crunchy texture. The slight sweetness from the coconut pairs beautifully with the savory chicken. I also appreciate how versatile this recipe is — I can bake it for a lighter option or fry it for extra crispiness. It works great for family dinners, casual gatherings, or even as a fun appetizer. Crunchy Coconut Chicken

Ingredients

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

2 large chicken breasts, cut into strips
1 cup shredded sweetened coconut
1 cup panko breadcrumbs
1/2 cup all-purpose flour
2 large eggs
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
vegetable oil for frying (if frying)

Directions

I start by setting up a breading station with three bowls. In the first bowl, I add flour with salt, pepper, garlic powder, and paprika. In the second bowl, I beat the eggs. In the third bowl, I mix the shredded coconut and panko breadcrumbs together.

I dip each chicken strip first into the flour mixture, making sure it is fully coated. Then I dip it into the beaten eggs, and finally press it into the coconut and breadcrumb mixture so it sticks well.

If I decide to fry the chicken, I heat vegetable oil in a skillet over medium heat and cook the strips for about 3–4 minutes per side until golden brown and fully cooked. If I prefer baking, I place the coated chicken on a lined baking sheet and bake at 400°F (200°C) for about 20–25 minutes, flipping halfway through, until crispy and cooked through.

I let the chicken rest for a few minutes before serving so the coating stays crisp.

Servings and timing

I usually get about 4 servings from this recipe.

Prep time: 15 minutes
Cook time: 15–25 minutes depending on the method
Total time: about 30–40 minutes

Variations

I sometimes add a pinch of cayenne pepper to the flour mixture for a spicy kick. When I want a more savory flavor, I use unsweetened coconut instead of sweetened. I also like serving it with a sweet chili sauce, honey mustard, or a homemade pineapple dipping sauce for extra flavor. For a lighter version, I air fry the chicken at 375°F for about 12–15 minutes, flipping halfway through.

storage/reheating

I store leftover coconut chicken in an airtight container in the refrigerator for up to 3 days. To keep it crispy when reheating, I warm it in the oven at 350°F for about 10 minutes or use the air fryer for a few minutes. I avoid microwaving because it softens the coating. Crunchy Coconut Chicken

FAQs

Can I use chicken thighs instead of chicken breasts?

I can absolutely use boneless, skinless chicken thighs. I find they stay even juicier and work just as well with the coconut coating.

Can I make this recipe ahead of time?

I sometimes bread the chicken ahead of time and keep it covered in the refrigerator for a few hours before cooking. I cook it fresh for the best texture.

Is it better to bake or fry the chicken?

I like frying for maximum crispiness, but baking is a great lighter option that still gives a crunchy result.

Can I freeze Crunchy Coconut Chicken?

I freeze the cooked and cooled chicken in a single layer, then transfer it to a freezer-safe container. I reheat it in the oven or air fryer directly from frozen until hot and crispy.

What dipping sauces go well with this dish?

I enjoy pairing it with sweet chili sauce, honey mustard, mango salsa, or even a simple garlic yogurt dip.

Conclusion

I love how Crunchy Coconut Chicken delivers bold flavor and irresistible texture with minimal effort. The crispy coconut coating and juicy chicken make it a crowd-pleasing dish every time I prepare it. Whether I bake, fry, or air fry it, this recipe always turns out delicious and satisfying.