There’s just something about coconut chicken that feels like a little escape. The crispy coating, the hint of natural sweetness, the tender chicken inside—it’s comfort food with a tropical twist, and it’s totally irresistible.

This Coconut Chicken recipe is a major favorite in our house. I first made it as a way to switch up our usual chicken tenders routine. We were stuck in a dinner rut, and I had a half-full bag of shredded coconut that was begging to be used. I tossed it into the coating mix with some panko breadcrumbs, pan-fried the chicken, and wow—total flavor explosion.

Now it’s on regular rotation.

We love this chicken with a simple dipping sauce (like sweet chili, honey mustard, or sriracha-lime mayo), but it’s just as good tossed into salads, wrapped in lettuce, or served over jasmine rice with a drizzle of soy sauce. It’s light, crispy, and super versatile.

Oh, and did I mention? It’s oven- and air fryer-friendly, too. So you can go full comfort food mode or keep things on the lighter side.

Why You’ll Love This Recipe

Crispy and golden – The combo of coconut and panko breadcrumbs gives the perfect crunch without being greasy or heavy.
Naturally sweet and savory – The coconut brings a mild sweetness that plays beautifully with the juicy chicken and savory spices.
Kid- and adult-approved – Who doesn’t love crispy chicken with a killer dipping sauce?
Totally flexible – Serve it with rice, in wraps, over salads, or with roasted veggies.
Bake, air fry, or pan fry – Choose your method depending on your mood (and how many dishes you feel like doing).

It’s the kind of recipe that looks fancy, tastes incredible, and is secretly super easy. A triple win in my book.

Preparation Time and Servings

Prep Time: 15 minutes
Cook Time: 15–20 minutes
Total Time: 35 minutes
Servings: 4
Calories per serving: ~420
Protein: 36g | Carbs: 22g | Fat: 22g

Ingredients

For the Chicken:

1 lb boneless, skinless chicken breasts or thighs, cut into strips
Salt and pepper, to taste
½ teaspoon garlic powder
½ teaspoon paprika

For the Coating:

½ cup all-purpose flour
2 large eggs, beaten
¾ cup unsweetened shredded coconut
¾ cup panko breadcrumbs
Optional: 1 tablespoon sesame seeds or finely chopped cilantro for extra flavor

For Pan Frying (optional):

3–4 tablespoons oil (avocado, vegetable, or olive oil)

Dipping Sauce Ideas:

Sweet chili sauce
Honey mustard
Mango salsa
Lime mayo (mix mayo + lime juice + pinch of garlic powder)
Sriracha yogurt dip

Chicken: Chicken tenders, breasts, or boneless thighs all work—just cut them into even-sized strips for quick, even cooking.
Coconut: Unsweetened shredded coconut keeps things balanced without being too sugary.
Panko: Light and crunchy—perfect for that golden exterior.

Step-by-Step Instructions

Step 1: Prep the Chicken

Pat the chicken dry and season it with salt, pepper, garlic powder, and paprika.
Set up your dredging station:
- Bowl 1: Flour
- Bowl 2: Beaten eggs
- Bowl 3: Mix of shredded coconut and panko breadcrumbs

Step 2: Dredge the Chicken

Dip each chicken strip into the flour, coating all sides.
Then dip into the egg mixture.
Finally, press into the coconut-panko mix, pressing gently so it sticks.

Pro tip: Use one hand for dry ingredients and one for wet to avoid clumpy fingers.

Step 3: Cook the Chicken

Pan Fry Method (Extra Crispy):

Heat 2–3 tablespoons of oil in a large skillet over medium heat.
Add the coated chicken strips in batches—don’t overcrowd the pan.
Cook for 3–4 minutes per side, or until golden brown and cooked through.
Transfer to a paper towel-lined plate to drain.

Oven Method (Lighter):

Preheat oven to 400°F.
Place chicken on a wire rack over a baking sheet. Spray lightly with cooking spray.
Bake for 15–18 minutes, flipping halfway, until golden and crispy.

Air Fryer Method (Quick and Light):

Preheat air fryer to 375°F.
Spray basket and chicken lightly with cooking spray.
Cook in batches for 8–10 minutes, flipping halfway.

How to Serve

Here are a few of our favorite ways to serve Coconut Chicken:

With dipping sauces: Sweet chili, honey mustard, or mango chutney are all dreamy.
Over rice bowls: Add coconut rice, sliced cucumber, carrots, and drizzle with sriracha mayo.
In lettuce wraps: Top with shredded cabbage, cilantro, and a squeeze of lime.
In tacos: Load into tortillas with slaw and pineapple salsa.
On a salad: Use it as your crispy protein on top of a bright, fresh salad.

Additional Tips

Use a wire rack: If baking, using a rack helps air circulate and keeps the bottoms crispy.
Don’t skip seasoning: Season your chicken before coating—it adds so much flavor.
Press the coating on: Gently press the coconut and panko mixture onto the chicken so it sticks and crisps well.
Use unsweetened coconut: Sweetened coconut can burn more easily and overpower the savory elements.
Keep warm in the oven: If cooking in batches, keep finished chicken warm in a 200°F oven until ready to serve.

Recipe Variations

Spicy Kick: Add ½ teaspoon cayenne to the flour or serve with sriracha mayo.
Gluten-Free: Use gluten-free panko and flour alternatives like almond flour or cornstarch.
Tropical Vibes: Serve with a side of grilled pineapple or a coconut-lime dipping sauce.
Bite-sized: Cut chicken into nuggets instead of strips—perfect for kids or party snacks.
Coconut Crusted Shrimp: Use peeled, deveined shrimp instead of chicken for a seafood version.

Serving Suggestions

Coconut Chicken pairs beautifully with:

Coconut jasmine rice or brown rice
Mango or pineapple salsa
Grilled vegetables or a tropical slaw
Steamed broccoli or snap peas for a fresh crunch
A side of sweet potato fries and dipping sauce

It also makes a great appetizer—just serve on a platter with toothpicks and dipping sauce bowls for parties or potlucks.

Freezing and Storage

To Store:
Place leftovers in an airtight container in the fridge for up to 3 days.

To Reheat:
Reheat in the oven or air fryer to keep it crispy. Microwave works too, but may soften the coating.

To Freeze:
Freeze uncooked, coated chicken strips on a baking sheet until solid, then transfer to a freezer bag. Bake or air fry directly from frozen—just add a few extra minutes.

Special Equipment

Baking sheet with wire rack (for oven baking)
Large nonstick skillet (for pan frying)
Air fryer (optional, but so convenient)
Tongs for easy flipping
Mixing bowls for dredging station

FAQ

Can I use chicken thighs instead of breasts?
Yes! Thighs are juicy and flavorful—just trim excess fat and cut into strips.

Is sweetened coconut okay?
Technically yes, but it can burn easily and will make the dish a bit too sweet. Unsweetened is best.

Can I make this dairy-free?
Absolutely. No dairy in the recipe—just avoid dipping sauces with yogurt or mayo if needed.

Can I prep this ahead of time?
You can dredge the chicken a few hours ahead and refrigerate until ready to cook.

What if I don’t have panko?
You can use regular breadcrumbs, but panko gives the best crunch.

Can I bake them without a rack?
Yes, just flip halfway and be sure to spray or oil the pan well to prevent sticking.

Conclusion

This Crispy Coconut Chicken is everything you want in a quick, flavorful dinner: easy to make, full of texture and flavor, and so versatile. Whether you’re dunking it in sauce, tucking it into tacos, or tossing it on a rice bowl, it’s guaranteed to be a repeat favorite.

Make a batch soon, and when you do, tag me or send a pic—I love seeing your kitchen creations.

Want a printable recipe card or side dish pairing ideas? I’m happy to help—just let me know!