Oven Fried Coconut Chicken Recipe

Introduction

Oven Fried Coconut Chicken offers a crispy, flavorful twist on traditional fried chicken, using shredded coconut to add a tropical crunch. This healthier baked version delivers juicy, tender chicken with a golden, crunchy coating you’ll love.

Ingredients

• 2 pounds chicken tenders (or boneless chicken breast cut into pieces)
• 1/2 cup cornstarch
• 1/2 teaspoon baking powder
• 1 teaspoon garlic powder
• 1 teaspoon ground paprika (can use cayenne pepper or chili powder instead)
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 2 large eggs
• 2/3 cup coconut milk (or buttermilk)
• 1 1/2 cups shredded coconut (unsweetened)
• 1/2 cup breadcrumbs
• 1 teaspoon garlic powder
• 1/2 teaspoon ground paprika (can use cayenne pepper or chili powder instead)
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/3 cup butter

Instructions

1. Step 1: Prep the coatings. In a large zip-lock bag, combine cornstarch, baking powder, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon onion powder, and 1/2 teaspoon salt for the dry coating. In a large bowl, whisk together eggs and coconut milk for the egg wash. In a shallow baking dish, mix shredded coconut, breadcrumbs, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon onion powder, and 1/2 teaspoon salt for the coconut crust.
2. Step 2: Preheat your oven to 410°F (210°C). Place a baking pan inside the oven while it preheats to get it hot.
3. Step 3: Coat the chicken. Add chicken pieces to the dry coating bag, seal it, and shake well until all chicken is coated. Remove the chicken pieces, shaking off excess, then dip them into the egg wash, ensuring they are fully coated. Finally, press each piece into the coconut crust to adhere a crunchy layer.
4. Step 4: Bake the chicken. Carefully remove the hot baking pan from the oven and melt the butter on it. Arrange the coated chicken pieces on the pan, leaving space between them. Bake for 10 minutes, then flip each piece and bake for another 5 to 10 minutes, until cooked through. For extra crispiness, broil for 2-3 minutes if desired.
5. Step 5: Let the chicken rest for 2-3 minutes before serving so the coating firms up and stays crisp. Enjoy immediately.

Tips & Variations

• Use buttermilk instead of coconut milk for a tangier flavor and tender chicken.
• Substitute paprika with cayenne pepper for a spicier kick or chili powder for smoky heat.
• Ensure not to overcrowd the baking pan to keep the coating crispy rather than soggy.
• To make this recipe gluten-free, use gluten-free breadcrumbs or crushed nuts in place of regular breadcrumbs.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven (350°F/175°C) for 10-15 minutes to help maintain the crispiness. Avoid microwaving as it can make the coating soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken tenders to ensure even cooking and proper coating adhesion.

What can I serve with oven fried coconut chicken?

This dish pairs well with a fresh salad, steamed vegetables, or a side of rice to complement the tropical flavors.

Oven Fried Coconut Chicken Recipe

Print Recipe

★★★★★

4.6 from 65 reviews

This Oven Fried Coconut Chicken recipe offers a crispy, flavorful twist on traditional fried chicken using a coating of shredded coconut and a mix of spices, baked to golden perfection in the oven. Perfectly crunchy on the outside and juicy on the inside, this dish pairs well with a variety of sides and is a healthier alternative to deep-fried chicken.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Dry Coating

• 2 pounds chicken tenders (or boneless chicken breast cut into pieces)
• 1/2 cup cornstarch
• 1/2 teaspoon baking powder
• 1 teaspoon garlic powder
• 1 teaspoon ground paprika (can substitute cayenne pepper or chili powder)
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt

Egg Coating

• 2 large eggs
• 2/3 cup coconut milk (or buttermilk)

Coconut Crust

• 1 1/2 cups shredded coconut (unsweetened)
• 1/2 cup breadcrumbs
• 1 teaspoon garlic powder
• 1/2 teaspoon ground paprika (can substitute cayenne pepper or chili powder)
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt

Additional

• 1/3 cup butter

Instructions

1. Prep breading: Combine the dry coating ingredients (cornstarch, baking powder, garlic powder, paprika, onion powder, salt) in a large zip-lock bag. In a large bowl, whisk together eggs and coconut milk to create the egg coating. In a shallow baking dish, mix shredded coconut, breadcrumbs, garlic powder, paprika, onion powder, and salt to form the coconut crust.
2. Preheat oven: Set the oven to 410°F (210°C). Place a baking pan inside the oven while it preheats so the pan gets hot, which helps crisp up the chicken.
3. Bread chicken: Place the chicken pieces into the dry coating bag, seal, and shake well until all pieces are evenly coated. Remove chicken and gently shake off excess coating, then transfer pieces into the egg mixture bowl, tossing to coat thoroughly. Finally, coat each chicken piece in the coconut crust, pressing the mixture onto the chicken to ensure it sticks well.
4. Bake: Carefully remove the hot baking pan from the oven and melt the butter on it. Arrange the coated chicken pieces on the pan, making sure not to overcrowd them to prevent sogginess (bake in batches if necessary). Bake for 10 minutes, then flip the chicken and bake an additional 5 to 10 minutes until fully cooked. For extra crispiness, optionally broil the chicken for 2-3 minutes at the end.
5. Rest and serve: Allow the chicken to rest for 2-3 minutes after baking to let the breading set firmly. Serve immediately for best texture and flavor.

Notes

• Using unsweetened shredded coconut is essential to keep the flavor balanced.
• Alternatives for coconut milk include buttermilk for a tangier taste.
• Adjust spices like paprika or cayenne pepper according to your preferred heat level.
• Do not overcrowd the pan when baking to maintain crispiness.
• Broiling the chicken briefly helps to enhance the crust’s crisp texture.

Keywords: oven fried chicken, coconut chicken, crispy chicken, baked chicken, healthy fried chicken, coconut crust chicken