Go Back
Coconut Crusted Chicken

Crispy Baked Coconut Crusted Chicken Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 lb chicken tenders, patted dry
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ cup all-purpose flour
  • 2 large eggs, beaten with a splash of water
  • 1 cup panko breadcrumbs
  • 1 cup unsweetened shredded coconut, toasted
  • Olive oil spray, for misting
  • Sweet chili sauce, for dipping

Method
 

  1. Toast the shredded coconut in a dry skillet over medium heat for 2–3 minutes, stirring often, until golden. Cool on a plate.
  2. Preheat oven to 400°F and set a greased wire rack over a baking sheet. Place flour in one bowl, eggs in a second, and panko mixed with the toasted coconut in a third. Dredge each tender in flour, dip in egg, and press firmly into the coconut mix.
  3. Arrange coated tenders on the rack without touching, spray lightly with oil, and bake 15–18 minutes until golden and cooked through (165°F).
  4. In the last few minutes, warm sweet chili sauce if desired, stirring in a little lime juice.
  5. Pile the hot chicken on a plate and serve immediately with the dipping sauce.

Notes

If your chicken strips are thicker than 1 inch, add a few extra minutes to the bake time and check the internal temperature. The toasted coconut can be made a day ahead and stored in an airtight container.