Oven Fried Coconut Chicken Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://tastybynova.com/oven-fried-coconut-chicken-recipe/
