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Oven Fried Coconut Chicken Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://messykitchenmagic.com/oven-fried-coconut-chicken-recipe/