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Crunchy Baked Coconut Chicken with Creamy Coconut-Lime Dipping Sauce

Golden brown, crispy coconut chicken pieces served on a white plate with a side of creamy dipping sauce.
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Make this easy, crunchy baked coconut chicken for a satisfying weeknight dinner. The chicken stays juicy inside while the coating crisps up, perfect for dipping in the bright, creamy coconut-lime sauce.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or tenders
  • 1 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 1/2 cups sweetened shredded coconut
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • Cooking spray
  • For the Sauce:
  • 1/2 cup full-fat coconut milk
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey or maple syrup
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly coat a baking sheet with cooking spray.
  2. Prepare the dredging stations. Place flour in one shallow dish. Whisk eggs in a second dish. Combine shredded coconut, panko breadcrumbs, salt, pepper, and garlic powder in a third dish.
  3. Pat the chicken dry with paper towels. This helps the coating stick.
  4. Dredge each piece of chicken first in the flour, shaking off any excess.
  5. Dip the floured chicken into the egg wash, letting any extra drip off.
  6. Press the chicken firmly into the coconut-panko mixture to coat all sides evenly.
  7. Place the coated chicken on the prepared baking sheet. Spray the tops generously with cooking spray to aid crisping.
  8. Bake for 18 to 22 minutes, flipping halfway through, until the internal temperature reaches 165 degrees Fahrenheit and the coating is golden brown and crispy.
  9. While the chicken bakes, prepare the dipping sauce. Whisk together the coconut milk, lime juice, honey, and salt in a small bowl until smooth.
  10. Serve the hot, crunchy coconut chicken immediately with the creamy coconut-lime dipping sauce.

Notes

  • For an even healthier option, use almond flour instead of all-purpose flour in the first dredging step.
  • If you prefer tenders, reduce the baking time by about 4 to 6 minutes.
  • This chicken pairs well with a simple jasmine rice or a fresh green salad for a complete chicken dinner idea.

Nutrition

Find it online: https://rosatasty.com/coconut-chicken-crunchy-baked-sauce/