crispy coconut chicken

Crispy, flavorful, and simple coconut chicken using convenient pantry ingredients to make one memorable meal everyone will love.

Crispy Coconut Chicken with Spicy Honey Orange Sauce

chicken breasts or tenders

coconut*

Panko*

whole wheat flour (or all-purpose)

salt

black pepper

eggs

coconut oil*

cilantro

orange preserves (or marmalade)

honey

Tablespoons dijon mustard

red pepper flakes

salt,

If using chicken breasts, pound down and cut into strips. If using boneless, skinless chicken tenders (chicken tenders are the lean strips of meat found attached to the underside of chicken breasts &#8211; they can also be purchased separately.) &#8211; cut in half lengthwise.

Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

Pulse the shredded coconut in a food processor or blender to break it down into smaller pieces. Alternatively, you can chop it up. Mix it with the Panko in a medium bowl. Set aside. In a second medium bowl, whisk the flour, salt, and pepper together. In a third bowl, whisk the eggs together.

Heat the coconut oil in a large skillet over medium-high heat.

Coat each chicken strip in flour, shaking off any excess. Then, dip in egg and let any excess drip off. Then generously roll in the coconut mixture, shaking off any excess. Add more Panko to the dish if you are running low.

Fry 4-6 chicken strips at a time in the coconut oil&#8211; only about 2 minutes per side until the crust is golden brown. Once each is done, place strips onto prepared baking pan.

Bake for 6-10 minutes or until chicken is completely baked through.

Make the sauce

Whisk all of the sauce ingredients together except for the salt. Taste. Add salt as needed.

Serve chicken warm with the dipping sauce. Add an optional garnish like a little chopped cilantro or parsley. Store any leftover chicken in the refrigerator for up to 5 days. Reheat in a 350°F (177°C) oven for 10 minutes or until warmed through.

Oh my goodness this was so sooooo good!!! Wow!! All the flavors!! I served it alongside coconut rice and green beans. Amazing! For the sauce I swapped the marmalade for the zest and juice of a clementine. It was perfect. I also used unsweetened coconut. Thanks, Sally, for another winner!

Sweet Baby Jeezus!  My family is going crazy for this!  Will be on the weeknight rotation!  Never sautéed with coconut oil prior.... it is amazing.  We really spiced up the marmalade, per the household vote.  Also used “southern favored Planko”. Thank you for sharing!

My hubbie of 40 years came home early today,  Valentine's Day,  to make this for us! Yummy!!

This was wonderful. My husband who hates mustard loved the dipping sauce.

Thanks so much. It turned out great! Loved it. It’ll definitely make it into dinner rotation.

I made this recipe tonight for the first time, so delicious! The only challenge had was trying to figure out how many ounces  of chicken I had as my package was in grams...obviously I weighed in ounces ;), loved this recipe the flavours and textures  really are perfect! Thank you Sally for a great recipe and for coming back over to update your older recipes...look forward to some grams in this recipe once you get time if possible.

This was a smash hit!  First time cooking with coconut oil. (I used liquid cooking oil from Fresh Thyme)  Crisped them in the skillet at 2 minutes per side, put into our air fryer at 400 degrees for 4-5 minutes.  They were perfect!  Didn't have honey for the sauce, but it was still just delicious.  I did 3 lbs. of chicken so we will have plenty to go on top of our salad tomorrow night.  Thanks for the recipe!  We will be surely be making these again.

Holy smithereens this freaking ROCKS!! I used the white flour since that's what I had on hand. I also flash-fried the chicken first. (Great idea) As well as chopping the coconut to match the size of the panko was spot on! The sauce was tasty. I considered adding more red pepper flakes and will do so next time. The flavor and texture was amazing as was the flavor. Not crazy coconut but enough to know what you were eating. Freaking perfection. Thanks and I will be making this for a long time to come as well as looking at more of your recipes since this was our first from you.

Sally, this was sooooo good! Since I'm trying to watch my sugar intake, I used sugar-free peach preserves instead of orange marmalade (I haven't been able to find SF orange marmalade anywhere in my area), and I was out of red pepper flakes, so I substituted cayenne. I do think I would season the chicken a bit more next time, but that's just a personal preference. I ate them on top of a bed of butter lettuce, and it was incredible. Would definitely make again.

I LOVE coconut shrimp but had never tried coconut chicken before. This recipe is the bomb! I would like to try it with shrimp as well. The sauce is suuuuper tasty but be aware it is very sweet. I didn't think I would like it but it is very good with a little hot sauce or pepper flakes. I would like to taste it with more dijon and less honey. A great recipe and fairly simple!!!

I followed the recipe exactly and it was a hit with the entire family! So juicy and full of flavour. And that sauce is to die for! I served it with rice and salad. 10/10 recommend!!

Warm oven-fried coconut chicken tenders over a bed of baby greens, cucumber, tomato, shredded carrots topped with a hot honey mustard vinaigrette.

Coconut Chicken Salad with Warm Honey Mustard Vinaigrette

chicken tenderloins ((about 12 oz))

tbsp coconut

panko crumbs (or GF panko)

tbsp corn flake crumbs (crushed)

egg whites (beaten)

olive oil spray

baby greens

carrots

tomato (sliced)

cucumber (sliced)

tbsp oil

tbsp honey

tbsp white vinegar (balsamic would work too)

tsp dijon mustard

Whisk all vinaigrette ingredients; set aside.

Preheat oven to 375F.

Combine coconut flakes, panko, cornflake crumbs and salt in a bowl.

Put egg whites or egg beaters in another bowl.

Lightly season chicken with salt. Dip the chicken in the egg, then in the coconut crumb mixture.

Place chicken on a cookie sheet lined with parchment for easy cleanup. Lightly spray with olive oil spray and bake for 25 to 30 minutes turning halfway, or until chicken is cooked through.

Place 2 cups baby greens on each plate. Divide carrots, cucumber, tomato evenly between each plate.

When chicken is ready slice on the diagonal and place on top of greens.

Heat dressing in the microwave a few seconds and divide equally between each salad; a little over 1 tbsp each.

https://www.youtube.com/watch?v=TkFkEwMEsv4

Coconut Chicken Salad with Warm Honey Mustard Vinaigrette
 
8 Freestyle Points  • 397.5 Calories 
Print the recipe here: https://www.skinnytaste.com/coconut-chicken-salad-with-warm-honey/

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Top 2 crispy coconut chicken recipes from across the web

The most viewed crispy coconut chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed crispy coconut chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine