Oven Fried Coconut Chicken Recipe

Introduction

Oven Fried Coconut Chicken is a crispy, flavorful twist on classic fried chicken, coated in a crunchy coconut crust and baked to perfection. It’s a lighter alternative to deep-frying, delivering a tropical flair that’s great for dinner or entertaining.

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 breading by combining cornstarch, baking powder, garlic powder, paprika, onion powder, and salt in a large zip-loc bag. In a separate large bowl, whisk together the eggs and coconut milk. In a shallow baking dish, mix shredded coconut, breadcrumbs, garlic powder, paprika, onion powder, and salt for the final crust.
2. Step 2: Preheat the oven to 410°F (210°C). Place a baking pan in the oven while it heats to get it hot for baking.
3. Step 3: Coat the chicken by placing the pieces in the dry mixture bag. Close and shake well to coat thoroughly, then remove and shake off excess. Dip the chicken into the egg mixture, tossing to coat evenly. Finally, press each piece into the coconut crust so it sticks well.
4. Step 4: Remove the hot pan from the oven and melt the butter on it. Arrange the coated chicken pieces on the pan, taking care not to overcrowd. Bake for 10 minutes, then flip and bake for an additional 5-10 minutes until the chicken is cooked through. For extra crispness, broil for 2-3 minutes if desired.
5. Step 5: Let the chicken rest for 2-3 minutes after baking to allow the breading to set. Serve immediately for the best crunch and flavor.

Tips & Variations

• Use buttermilk instead of coconut milk for a tangier flavor and even tenderizing effect.
• Swap paprika for cayenne pepper to add a spicy kick to the crust.
• To keep chicken extra crispy, avoid overcrowding the pan so steam doesn’t build up.
• Try adding a bit of brown sugar to the coconut crust mix for a subtle sweetness that complements the chicken.

Storage

Store leftover coconut chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10-12 minutes to help maintain the crisp crust. Avoid microwaving, which can make the breading soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken tenders for this recipe?

It’s best to use fresh or fully thawed chicken tenders to ensure even coating and cooking. Frozen chicken may release excess moisture, affecting the crust’s crispness.

Is it possible to make this recipe gluten-free?

Yes! Substitute the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free cereal. Make sure to also use gluten-free cornstarch and check all seasonings for gluten-free certification.

Oven Fried Coconut Chicken Recipe

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★★★★★

5 from 147 reviews

Oven Fried Coconut Chicken is a delicious, crispy, and flavorful dish featuring tender chicken pieces coated in a unique blend of cornstarch, spices, and shredded coconut, then baked to golden perfection. This recipe offers a healthier alternative to traditional fried chicken with a tropical twist, perfect for a family dinner or entertaining guests.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 35-40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

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Dry Coating

• 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

Egg Coating

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

Coconut Crust

• 1 1/2 cups shredded unsweetened coconut
• 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

Others

• 2 pounds chicken tenders (or boneless chicken breast cut into pieces)
• 1/3 cup butter

Instructions

1. Prep breading: Combine all the ingredients listed under the dry coating in a large zip-loc bag to create a seasoned flour mix. In a separate large bowl, whisk together the eggs and coconut milk for the wet coating. In a shallow baking dish, mix the shredded coconut, breadcrumbs, and the spices to form the coconut crust coating.
2. Preheat oven and pan: Set your oven to preheat at 410°F (210°C). Place a baking pan inside the oven while it heats up to ensure the pan becomes hot, which helps in crisping the chicken.
3. Bread the chicken: Add the chicken pieces to the bag with the dry coating, seal it, and shake well to coat them evenly. Remove each piece, letting any excess fall off, and dip it into the egg mixture to fully coat. Lastly, press each piece into the coconut crust mixture, ensuring the coating sticks firmly around the chicken.
4. Bake the chicken: Carefully remove the hot pan from the oven and melt the butter on it. Arrange the breaded chicken pieces on the pan without overcrowding to avoid sogginess—cook in batches if needed. Bake for 10 minutes, then flip the chicken pieces and bake for another 5 to 10 minutes, until the chicken is fully cooked through. For an extra crispy finish, broil the chicken for 2-3 minutes at the end.
5. Rest and serve: Allow the chicken to rest for 2 to 3 minutes after baking, which helps the breading set and become crisp. Serve immediately for best texture and flavor.

Notes

• Use unsweetened shredded coconut to avoid an overpowering sweetness.
• Make sure to preheat the baking pan in the oven to help achieve a crisp crust.
• Do not overcrowd the pan to keep the chicken crispy; bake in batches if necessary.
• Optional broiling step adds extra crispiness to the coating if desired.
• Substitute buttermilk for coconut milk if preferred for a more tangy flavor.

Keywords: oven fried coconut chicken, baked coconut chicken, crispy coconut chicken, chicken tenders recipe, tropical chicken dish