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GET IT NOWMy Coconut Chicken Recipe Is Crispy, Juicy, And Totally Crave-Worthy
Years ago in my early college days, I got coconut crusted chicken almost every day after my shift at the restaurant where I worked. It’s been two decades since then, but they were so good that I still think about them sometimes! So, I made this coconut chicken recipe to satisfy those cravings, and you’ll be craving it too once you try it. It tastes a lot like coconut shrimp, but with chicken instead. Here’s why it belongs in your dinner rotation:
- Just the right amount of sweet – The unsweetened coconut flakes toast up golden and bring out a natural sweetness, without making it taste like dessert.
- Wholesome, simple ingredients – Just 6 ingredients plus salt and pepper, and they’re all naturally gluten-free and low carb. You’d never guess it’s that healthy.
- No frying needed – The oven gives it that crispy outside and juicy center without the mess. I use a wire rack so it gets golden all around.
- Perfect for picky eaters – My kids are hit-or-miss with most new dinners, but they devour this every time. I think the crunchy coating wins them over.
It’s fast, flavorful, and feels a little tropical, without the takeout. Make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my coconut chicken recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Chicken – I used boneless skinless chicken breasts and cut them into strips, but you can totally use whole breasts or even chicken thighs if that’s what you have.
- Wholesome Yum Coconut Flour – This is my go-to for this recipe! It’s super fine, so it sticks well and helps the egg cling to the chicken. It also boosts the coconut flavor and happens to be gluten free and low carb, which I love.
- Eggs – I just grab mine straight from the fridge. Cold eggs actually help the breading stick better!
- Coconut Flakes – I go for unsweetened flakes since they’re still a little sweet on their own, but if you want more sweetness, you can mix in a little sweetener or use the sweetened kind.
- Spices – I kept it super simple with garlic powder, smoked paprika, salt, and pepper. Nothing fancy, but it gives the perfect flavor combo.
How To Make Coconut Chicken
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Prep and season the chicken. Pound the chicken to an even thickness, cut into strips, and pat dry. Season both sides with the salt and pepper.
- Set up your dredging stations. Grab three bowls: one for the beaten eggs, one for the coconut flour, and one for the coconut flakes mixed with the spices.
- Coat the chicken. Dip each strip in coconut flour, then egg (shake off the extra), then roll it in the coconut flakes. Place on a greased wire rack over a lined baking sheet (I use this set).
- Bake. Cook the coconut chicken until it’s golden brown and cooked through, flipping halfway. For extra crispiness, I broil it for a couple minutes per side at the end.
My Recipe Tips
- I always try to get the chicken the same thickness so it cooks evenly. If it’s uneven, the thin pieces dry out before the thicker ones are done.
- If your flakes are large, toss them in a zip top bag and give them a few good whacks with a rolling pin. Smaller pieces stick so much better.
- Don’t dunk all the chicken into the coconut mixture at once. I just scoop some into a smaller bowl and dip a few strips at a time so it doesn’t get clumpy.
- Use one hand for the dry stuff and one hand for the wet stuff. It helps keep the coating neat and prevents your fingers from turning into a sticky mess.
- I always bake my coconut chicken on a wire rack to keep the bottoms from getting soggy. I use this set because it heats evenly, the rack fits just right, and I use it for everything — baking bacon, bacon wrapped asparagus, chicken wings, and more. Just make sure to spray or brush it with oil so nothing sticks.
Coconut Chicken (6 Ingredients)
Crispy, easy coconut chicken recipe made with coconut flour and flakes. Bakes in under 25 minutes for a quick, flavorful dinner or snack!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 400 degrees F (204 degrees C). Place a nonstick wire rack onto a lined baking sheet (here's the set I use). Spray or brush the rack with oil.
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Pound the chicken breasts to an even thickness, then cut into tenders (about 3 tenders per chicken breast). Season both sides with sea salt and black pepper.
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Optional step if you have big flakes: Pour the coconut flakes into a ziploc bag and seal. Pound the bag several times to break up the flakes into smaller pieces.
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Arrange three bowls – one with beaten eggs, one with coconut flour, and one with a mixture of coconut flakes, garlic powder, smoked paprika, sea salt, and black pepper.
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Dredge each chicken strip in the coconut flour, dip in the egg shaking off the excess), and finally press/roll in the coconut flakes. Place on the wire rack.
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Bake coconut chicken for 15-20 minutes, flipping halfway through, until firm and cooked through.
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Optional: Turn the oven to the broil setting. Broil on the top rack for about one minute, until one side is crispy. Flip the chicken over, then broil one minute on the other side.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 2 coconut chicken tenders
- Tips: Check out my recipe tips above to help you get evenly cooked chicken, a smooth, clump-free coating, and the crispiest texture possible!
- Serving ideas: See my serving ideas below for easy sides and dips to turn this coconut chicken into a full meal everyone will love.
- Store: Best fresh, but leftovers keep in the fridge for 3-4 days.
- Reheat: Warm in the oven at 350 degrees F or air fryer for extra crispiness.
- Freeze: Freeze before or after baking—just lay them flat first. Bake from frozen or reheat later!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Coconut Chicken
Serving Ideas
These coconut chicken tenders are perfect for dipping in honey mustard sauce (pictured above) or ranch, but if you want to turn them into a full meal, here are some easy ideas:
- Rice – I like to make coconut rice because the flavors play off each other perfectly. You can totally use regular rice, but I usually go with cauliflower rice and stir in a little coconut milk and salt because it’s quick, easy, and keeps things light.
- Salad – The restaurant I worked at used to serve these strips with a mandarin orange salad, but I think they go just as well with something fresh and simple like arugula salad or creamy cucumber salad.
- Fries – My girls love them with a side of air fryer French fries or garlic parm fries, but I usually go for something lighter like zucchini fries.
- Vegetables – The sweet and savory flavors are so good with roasted delicata squash. But if you want something easier that cooks while the coconut chicken bakes, try air fryer carrots or broccoli.
114 Comments
Jo Ellen Harris
1Just made this! Delicious! And husband loved it, too!
Maya | Wholesome Yum
0I am so happy you and your husband liked them, Jo Ellen! Have a great day!
Rita
1Really easy and super yum! Eat them the same day you make them. Made extra for lunch the next day and they weren’t as good.
Maya | Wholesome Yum
0Hi Rita, I’m glad you liked them! I agree they are best the same day, and lose their crunch if eaten later.
MJ
1I made these for dinner tonight and they are really delicious. I served them with sautéed curried cauliflower and broccoli. Yum! Thank you.
Maya | Wholesome Yum
0Thank you, MJ!
Laura
1Love this recipe! My boyfriend loves everything coconut and really likes these. The first time I made them I thought that they needed a little pizzazz, and so the 2nd time I made them I added some cayenne pepper to the coconut, garlic powder and paprika, and that made it perfect for us! Thanks for sharing this recipe!
Maya | Wholesome Yum
0Thank you, Laura! Great idea to add some cayenne pepper for a kick!
Lori
0Excellent……I make it often!!!
Liz
0Hi I’m allergic to eggs what can I substitute? Thank you for your time
Wholesome Yum D
0Hi liz, I recommend using heavy cream if you cannot use eggs.
Tonette Rich
0Can these be made in the Air fryer instead of the oven?
Wholesome Yum D
0Hi Tonette, I have never tried that but it would probably work.
Lisa
0I don’t have coconut flour, can I use Ap flour?
Wholesome Yum D
0Hi Lisa, All purpose flour and coconut flour do not measure 1:1 so I don’t think that would work as a substitute.
Elizabeth
0This looks really good! Can you air fry instead of bake?
Wholesome Yum D
0Hi Elizabeth, Yes, that would work.
Jessica
0I love everything about this coconut chicken. Satiating chicken, crispy coating, an excuse to eat with my fingers, and dipping sauce! This chicken pairs well with just about every sauce I’ve tried with it. I also try to watch my carbs so this is perfect.
sarah
0I love coconut shrimp but never thought of making coconut chicken! this was delicious and fast for a weeknight meal. My whole family devoured these, especially with your honey mustard dipping sauce. yum!
Ali
0AMAZING!!! Made them for dinner and everyone loved them – I thought they might be too much of a hassle to make but it was easy and actually kinda fun! Definitely making these again – thanks!!
Gina
0This chicken is restaurant quality! Love the crunch factor and really preferred making my own to control the ingredients.
Julianne
0This was my first time making coconut chicken, I had only ever made coconut shrimp. Well they were absolutely delicious, and it was a huge hit!
Ofelia
0Can I do this with fish?
Wholesome Yum D
0Hi Ofelia, I have never tried this, so I couldn’t tell you if it would work.
Tresna Wood
0Flavor was good but very dry, had to have a sauce with it.
Maya | Wholesome Yum
0Hi Tresna, It’s pretty typical for coconut chicken tenders to be served with sauce. But the chicken shouldn’t be dry; if it was, it was overcooked. The cook time can vary a bit depending on the size of the chicken tenders.
Cindy
0Is there a conversion to make these using an air fryer?
Wholesome Yum D
0Hi Cindy, I have not used an air fryer but let me know your results if you try.
SissysweetP
0Any suggestions on a keto version of a sweet citrusy dip to go with this? I’m thinking sugar free orange marmalade mixed with a little Dijon mustard. ? (Serving with baked sweet potato)
Wholesome Yum D
0Hi SissysweetP, Here is a recipe for Sweet & Sour sauce.
Susan
0These came out pretty well, but I left all the seasoned coconut in its bowl, and the net result was that the seasoning all went to the bottom of the bowl. I am not sure how to keep the seasoning evenly distributed in the coconut. I also found that the recipe amounts gave me way more than enough coconut flour, plenty of egg, but only about half of what I needed of the coconut. I am giving consideration to mixing the spices in with the coconut flour, so that the chicken pieces will be evenly spiced. That would also enable me to follow your directions about not having all the coconut in one bowl. I am not sure I’ll make them again, just because I don’t have a thing about chicken tenders (one of the hazards of being old and never having had children).
Erin
0Put the seasoning on a plate instead of a bowl! That was a game-changer for me when I started making my own tenders. Much easier to distribute the seasoning and you can just keep remixing it when it doesn’t look even. Hope that helps!
Karen
0Very successful and satisfying. We cooked a bit longer and turned half time for a crispier crunch.
Tracy
0Hi! What’s the sodium content for each serving?
Wholesome Yum M
0Hi Tracy, Sorry, I don’t track the sodium in my recipes. If you need to know the sodium levels, feel free to enter the recipe into an online food calculator for an accurate sodium count.
Denise Loveless
0Curious what do you use as a keto dipping sauce?
Wholesome Yum M
0Hi Denise, The images show my Keto Honey Mustard recipe from the Easy Keto Cookbook. You can use any dressing as a dip! I have several dressings here.
Cookingmama
0I found this recipe on Pintrest and it is delicious. I followed the recipe and the chicken was moist and tender and the coconut crust was crisp and amazing. I will definitely be making this again.
Anna H
0OMG….!!!! AMAZING.As my first Paleo recipe getting a bit more complicated I truly loved it. I also made a paleo honey mustard. Highly recommend!
Megan
0I used this recipe and made Coconut Shrimp as I had some shrimp that needed to be cooked and no chicken on-hand. They were delicious! Very easy to make. I made them with the Asian salad. Both were very good. I will definitely make these again, and will definitely make the chicken version.
Wholesome Yum M
0Hi Megan, I’m so glad you enjoyed it! For anyone else interested, here is the recipe for coconut shrimp.
Sarah
0These were so good! My husband and stepson made these and were so easy!
Gabrielle
0Wow, this was absolutely amazing. We had some friends come over and served this with premade sweet chili sauce mixed with plain yogurt and siracha. I seriously ate like 7 tenders!!
Sara
0I made these last night, and had to adapt for stovetop cooking. I used saved up bacon grease to pan fry. They came out crispy and juicy, and cooked faster than I had anticipated. These are wonderful! I made a low carb “honey” mustard dipping sauce. I did have some issues with gooey fingers and had to rinse twice while breading. I also just put the spices directly on the chicken before dredging in the coconut flour since I wasn’t sure how much of the flakes I would actually use. I will definitely be making these again, and I am not a fan of chicken.
Meg
0Delicious! I’ve made these several times. The whole family loves them!
Rebecca Ansel
0Looks delicious! What do you use for the dipping sauce?
Wholesome Yum M
0Hi Rebecca, The images show a mustard dipping sauce, the video shows sugar-free ketchup. I hope you enjoy!
Niki
0Can you use regular flour ?
Wholesome Yum M
0Hi Niki, I haven’t tested this recipe with white flour, so I cannot guarantee the results. I think white flour should work in the recipe.
Tanya
0Yummy!! I previously shredded and frozen fresh coconut so I put the fresh frozen shredded coconut in the blender to make the pieces smaller and they stuck and tasted much better – a blended coconut flavor versus the intense flavor that tends to make me fear cooking with coconut. Love the tips about lining and spraying your pan and wire rack. Served with fresh lemon asparagus. Heaven on Earth!
Cindi
0Made these tonight and my husband even loved them! The only thing I was missing was a dipping sauce. I was thinking about eating coconut shrimp with the sweet sauce they use. I’ll do these again!
Jackie L
0This recipe is so good! I used chicken tenderloins! Anyway such a yummy recipe!
Bill
0I made and loved this recipe. The chicken did come very crispy as I cooked it in a copper non-stick rack sitting in it’s complimentary tray. Could you recommend a sauce for the chicken?
Wholesome Yum A
0Of the sauce recipes I have, the one that would go best is the honey mustard one from my cookbook!
Corey
0What can I use to substitute egg?? I have several food allergies and can’t eat egg.
Wholesome Yum A
0Hi Corey, I think you could use full-fat coconut milk here, but I haven’t tried it myself. Let me know if you do!
Robin
0I tried the coconut milk and it worked perfectly. I just used normal paprika since I didn’t have smoked on hand.
These were delicious!
Derek
0I used melted coconut and olive oil instead of eggs. Works great. Coated the chicken in a bag with oil, added flour and spices. And gave the bag a good shake.
Susan
0Your recipe is so much more thought out than the one I use. Thanks for tips and good details. Delicious!
Brenda
0Greetings from Canada
Have you tried substituting tofu for the chicken? We’re vegetarian. Do you think tofu would be a good substitute? Thanks.
Wholesome Yum M
0Hi Brenda, I have not tried this, but I imagine the tofu would hold up well to this application.
Lisa
0These were delicious!!! I added some stevia powder to sweeten them a bit and they were perfect. Thank you for the recipe!
Phillissa
0Looking for the “honey mustard” dipping sauce in the picture.
Wholesome Yum L
0Hi Phillissa, I don’t currently have a recipe for honey mustard but you may enjoy this Low Carb Dipping Sauce recipe.
Simera
0Can I use boneless chicken thighs?
Maya | Wholesome Yum
0Hi Simera, Sure, you can!
Wholesome Yum A
0I tried this recipe tonight and must say that I am impressed:) it was way better than I thought it would be and is super easy to make. It definitely helps to use finer coconut flakes as they stuck like a charm. Great recipe! Thank you!
Destin Wright
0The coconut wasn’t as crisp for me as I would’ve liked but then again I didn’t broil it lol. The flavor is there. Your site is the GREATEST THANK YOU SOOOOO MUCH! kids loved them
Ash
0Unfortunately this recipe does not go crispy and golden like normal chicken nuggets, it stays like raw flour which is super unpleasant when you bite into it even when baking for much longer than stated time. Shame because it smelled so good with the KFC seasoning blend added in.
Wholesome Yum M
0Hi Ash, Sorry this recipe didn’t turn out as expected. If you are looking for a crispy coating for your chicken, check out this recipe for Air Fryer Low Carb Fried Chicken.
Brenden
0Can you do this with chicken thighs? If so for how long in the oven and at what temperature?
Wholesome Yum
0Hi Brenden, I haven’t tried that. It should work as long as you de-bone the thighs and slice them into similar size pieces. I would cook at the same temperature, but check with a thermometer to make sure the internal temp has reached 165 degrees Fahrenheit. If they start browning too quickly you can tent them with foil.
Steve
0Yummy and easy recipe. I added some Thai red curry paste, mixed it with the egg before dipping. I used 1/2 tbsp per 4 eggs. Shallow surface cuts in the breast pieces gave them more surface area for flavor and coconut flour. Using the broiler to finish them off puts it over the top, just not the same crunch without it.
Carol Nicola
0Great idea with the Thai curry paste! Yum…
Marian
0Fabulous!! Kids liked it too
Marian
0Just made this today and it was wonderful! And so simple.
Linda Pecoraro
0How long would I cook coconut chicken tenders in an air fryer and what temperature?
Maya | Wholesome Yum
0Hi Linda, I haven’t tried that yet, sorry!
Salwa Bachsinar
0Hi, can i use shredded coconut instead of flakes?
Maya | Wholesome Yum
0Hi Salwa, Yes, that’s what I was referring to!
Laura
0Hi there! I cant wait to make these! They sound amazing! My boyfriend loves chicken strips but always wants a sauce with them. What would you recommend for a good dipping sauce for these?
Thanks!
Wholesome Yum L
0Hi Laura, you might like this sauce recipe.
Jade Monz
0Can I use almond flour instead of coconut flour?
Maya | Wholesome Yum
0Hi Jade, Usually they aren’t interchangeable in baking, but for a breading recipe like this one it should work fine.
Ashley
0This looks incredible! I hope it isn’t wrote all over your post a dozen times…but, what kind of sauce are you dipping them in in the picture? Or do you have any sauce suggestions?
Thanks!
Maya | Wholesome Yum
0Thanks, Ashley! It’s a dijon mustard dipping sauce. Otherwise, I like spicy appetizer dipping sauce with just about anything.