This Baked Coconut Chicken is ABSOLUTELY AMAZING!! It can be prepared as an appetizer or accompanied by another side dish as a meal. Try drizzling the sauce over the chicken if you want just a touch of added flavor. You can also play with the size of these and cut them to the length and shape you desire whether that involves cutting them long like fingers, shorter like tenders, or mini-sized like popcorn chicken!
Watch me make Baked Coconut Chicken here, or continue below
More about Baked Coconut Chicken
Using equal parts coconut and panko provides one of the best ways to make a dish like this. This way, you get a great amount of coconut that is not overpowered by too much breading. The use of panko is an important thing to note here as panko is completely different than regular breadcrumbs. It is very crispy even before baking, this crispy element means that cooking with it will give you a nice crust outside.
How to cook Baked Coconut Chicken
I often prepare this meal on the stove and pan-fry it in a little olive oil, the preparation technique often depends on what I feel like doing that particular day; sometimes cooking on the stove is faster. If you have a good air fryer, this would be a great alternative as well.
About the sauce
Do not, I repeat, do not make this without the sauce- I say this lovingly because I want you to enjoy it as much as I do. It really takes the chicken to a completely different level. The sriracha garlic honey mustard sauce is like an elevated, much-improved version of honey mustard!!!
Enjoy this Baked Coconut Chicken!!
More Chicken Recipes!!Print
These chicken tenders are great as an appetizer or accompanied with another side dish as a meal. Try drizzling the sauce over the chicken if you want just a touch of added flavor. You can also play with the size of these and cut them to the length and shape you desire whether that involves cutting them long like fingers, shorter like tenders or mini sized like popcorn chicken!
For the chicken:
1 lb chicken breasts
¾ cup panko
¼ cup olive oil
¾ cup shredded coconut, chopped
½ cup flour (approx..) for dredging
sea salt + pepper to taste
For the dipping sauce:
4 tbsp Trader Joe’s Garlic Aioli Mustard
2 tbsp honey
½ tsp sriracha
- Coat panko with olive oil, tossing until combined.
- Chop coconut, season with salt and pepper and combine with panko.
- Cut chicken into even pieces.
- Whisk egg, prepare flour, set aside.
- Dredge chicken in flour first, then egg, then breadcrumb mixture.
- Bake at 375 degrees for 15 minutes (flip chicken halfway through).
*To make dipping sauce, combine all aioli, honey, and sriracha in a small bowl and mix well.
Flip chicken after 7 minutes to ensure crispiness on all sides.