Coconut Crusted Fried Chicken Recipe
The first time I made coconut crusted fried chicken, I wasn’t sure what to expect. I’ve always loved crispy fried chicken, but I wanted something different—something with a little crunch, a little sweetness, and a whole lot of flavor. After playing around with different coatings, I decided to try shredded coconut. The result? A golden, crispy crust with a hint of tropical sweetness that made the chicken absolutely irresistible.This recipe quickly became a favorite in my house, especially when we wanted something a little more fun than regular fried chicken. The coconut adds a light, crispy texture, while the seasonings balance the sweetness with just the right amount of spice. If you’re looking for a unique and flavorful twist on fried chicken, this is it.
Equipment
- A deep frying pan or Dutch oven
- A wire rack for draining the chicken
- Mixing bowls
- A whisk for the egg wash
- Tongs for handling the chicken
- A thermometer for checking oil temperature
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into strips or tenders
- 1 cup all-purpose flour
- ½ tsp salt
- ½ tsp black pepper
- 2 large eggs
- 2 tbsp milk
- 1 cup unsweetened shredded coconut
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- Vegetable or coconut oil (enough for frying)
- Sweet chili sauce or honey mustard
Instructions
- Pat the chicken pieces dry with a paper towel.
- Season with salt and black pepper.
- In one bowl, mix the flour with salt and black pepper.
- In another bowl, whisk together the eggs and milk.
- In a third bowl, mix the shredded coconut, panko breadcrumbs, garlic powder, paprika, and salt.
- Dredge each piece of chicken in the flour, shaking off any excess.
- Dip the floured chicken into the egg wash, coating it completely.
- Press the chicken into the coconut and panko mixture, making sure it’s fully coated.
- In a deep frying pan or Dutch oven, heat about 2 inches of oil to 350°F (175°C).
- Carefully place the coated chicken in the hot oil, frying in batches to avoid overcrowding.
- Fry for about 5-7 minutes per side, or until golden brown and crispy.
- Remove and place on a wire rack or paper towels to drain excess oil.
- Serve hot with your favorite dipping sauce and side dishes. Enjoy!