Coconut Chicken

This Coconut Chicken recipe is crispy, golden, and packed with tropical flavor. Tender chicken strips are marinated in coconut milk and lime, coated in crunchy coconut and panko crumbs, then baked until perfectly crisp. It’s an easy, family-friendly dinner that feels special without being complicated.

Why You’ll Love This Recipe

• Crispy without deep frying
• Sweet, savory coconut flavor
• Oven-baked for a lighter finish
• Perfect for dipping or serving over rice
• Great for meal prep and leftovers

Ingredients

• 1 (14-ounce) can coconut milk, divided
• 1 clove garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon fresh lime juice
• 1½ pounds skinless, boneless chicken breast, cut into strips
• 1 cup sweetened shredded coconut
• 1 cup panko bread crumbs
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ½ cup all-purpose flour
• 1 large egg, beaten
• ½ cup reduced-fat mayonnaise

Instructions

1. In a resealable bag, combine half of the coconut milk, garlic, soy sauce, and lime juice. Add chicken strips, seal, and massage to coat evenly. Refrigerate for at least 3 hours. Reserve remaining coconut milk.
2. Preheat oven to 400°F (200°C). Line a baking sheet with foil and lightly grease with oil.
3. Pulse shredded coconut in a blender or food processor until crumb-like. Transfer to a bowl and mix with panko, salt, and black pepper.
4. Place flour in one shallow bowl and beaten egg in another.
5. Remove chicken from marinade and shake off excess. Dredge each strip in flour, dip in egg, then coat thoroughly in coconut crumb mixture.
6. Arrange chicken strips on the prepared baking sheet.
7. Bake for about 30 minutes, flipping halfway, until golden brown and cooked through.
8. In a small saucepan, combine reserved coconut milk and mayonnaise. Simmer gently over medium-low heat until warmed and smooth.
9. Serve coconut chicken hot with coconut dipping sauce on the side or drizzled over the top.

Tips & Tricks

• Use a wire rack on the baking sheet for extra crispiness
• Don’t skip marinating—it adds flavor and tenderness
• For extra crunch, lightly spray coated chicken with oil before baking
• Cut chicken evenly so it cooks at the same rate

Details

Prep Time: 15 minutes
Marinating Time: 3 hours
Cook Time: 30 minutes
Total Time: 3 hours 45 minutes
Yield: 6 servings
Category: Main Dish
Method: Baked
Cuisine: American
Difficulty: Easy
Dietary Notes: Dairy-free, halal-friendly

Notes

Serve coconut chicken with jasmine rice, coconut rice, or a fresh green salad. It also works great sliced into wraps or bowls.

Nutrition (Approximate per Serving)

Calories: 420
Protein: 32 g
Carbohydrates: 26 g
Fat: 22 g

FAQ

Can I use unsweetened coconut?
Yes, but the flavor will be less sweet and more savory.

Can I air fry coconut chicken?
Yes. Air fry at 375°F for 14–16 minutes, flipping halfway.

Can I make this ahead of time?
Yes. Marinate and bread the chicken, then bake when ready.

Is this freezer-friendly?
Freeze cooked chicken strips for up to 2 months.

What dipping sauces pair well?
Sweet chili sauce, mango chutney, or honey mustard work well.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer to keep crispy.

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• Vegan Broccoli and Mushroom Stir Fry
• Easy Healthy Orange Chicken

Coconut Chicken

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Prep Time 15 minutes mins

Course Main Dish

Cuisine American

Ingredients

  

• 1 14-ounce can coconut milk, divided
• 1 clove garlic minced
• 1 tablespoon soy sauce
• 1 tablespoon fresh lime juice
• 1½ pounds skinless boneless chicken breast, cut into strips
• 1 cup sweetened shredded coconut
• 1 cup panko bread crumbs
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ½ cup all-purpose flour
• 1 large egg beaten
• ½ cup reduced-fat mayonnaise

Instructions

 

• In a resealable bag, combine half of the coconut milk, garlic, soy sauce, and lime juice. Add chicken strips, seal, and massage to coat evenly. Refrigerate for at least 3 hours. Reserve remaining coconut milk.
• Preheat oven to 400°F (200°C). Line a baking sheet with foil and lightly grease with oil.
• Pulse shredded coconut in a blender or food processor until crumb-like. Transfer to a bowl and mix with panko, salt, and black pepper.
• Place flour in one shallow bowl and beaten egg in another.
• Remove chicken from marinade and shake off excess. Dredge each strip in flour, dip in egg, then coat thoroughly in coconut crumb mixture.
• Arrange chicken strips on the prepared baking sheet.
• Bake for about 30 minutes, flipping halfway, until golden brown and cooked through.
• In a small saucepan, combine reserved coconut milk and mayonnaise. Simmer gently over medium-low heat until warmed and smooth.
• Serve coconut chicken hot with coconut dipping sauce on the side or drizzled over the top.

Notes

Serve coconut chicken with jasmine rice, coconut rice, or a fresh green salad. It also works great sliced into wraps or bowls.

 

Conclusion

This Coconut Chicken is crispy, flavorful, and incredibly easy to make. With a crunchy coconut coating and creamy coconut dipping sauce, it’s a recipe that’s guaranteed to be a hit at the dinner table.