This Crispy Coconut Chicken has the most satisfying crunchy exterior. Eat them plain or dip in a homemade tangy sweet chili dipping sauce. Oven, stovetop, and air fryer instructions included!

Crispy coconut chicken tenders on a wooden cutting board.

We are all about adding that coconut-y sweetness wherever possible. We have found so many different amazing ways to bring that flavor to desserts, and we are now bringing that coconut love into our dinners. In this recipe, the savory meets the sweet and is finished with an extremely satisfying crunchy exterior. We really could eat these as is, but when there is an opportunity to add a tangy dipping sauce, we always take it. No matter what your cooking preference is, we’ve got you covered with both oven and air fryer instructions. Trust us, you do not want to miss this one. 

Sweetened vs. Unsweetened Coconut Flakes:

We tested both types of coconut flakes for this recipe, and you really can’t go wrong with either! We prefer the added sweetness and crunch that sweetened coconut flakes bring, but you can always use unsweetened if preferred. 

Egg Substitute:

The egg in this recipe helps to bind the flour on the chicken to the Panko and coconut mixture. If needed, you can substitute with heavy cream or melted butter. Make sure to coat your chicken completely so the Panko will stick. 

Gluten Free Options: 

If you would like to make this recipe gluten free, you will need to substitute cornstarch for the all-purpose flour, and use your favorite gluten-free breadcrumbs. Be sure to check labels carefully on the Asian chili garlic sauce as well.

Can I double Crispy Coconut Chicken:

You absolutely can! Make however much chicken you need for your family, and simply double all of the ingredients except for the frying oil. 

Frying Tip: 

Make sure to scoop out any Panko/coconut crumbs from the oil in between batches. Forgetting this important step means those crumb will continue to cook in that oil and burn, leaving you with a rather stinky kitchen. 

Freezer Instructions: 

We love to keep these on hand in the freezer for easy weeknight meals. After completely coating your chicken, freeze on a baking sheet before then transferring to a freezer-safe airtight container. Freeze for up to 3 months. Do not attempt to fry frozen coconut chicken. Cook in the oven only at 400 degrees Fahrenheit for 25-30 minutes, or until completely cooked through. Use a meat thermometer for precise cook times.

Coconut Chicken Strips on a white plate with a small bowl of sweet chile sauce for dipping.

Storage and Reheating Instructions: 

Crispy Coconut Chicken is best served fresh. You can store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in an oven preheated to 350 degrees Fahrenheit until warmed through. 

If you like this recipe, you may be interested in these other delicious chicken recipes: