Crunchy Baked Coconut Chicken
Prep time
Cook time
Total time
Serves: 2 servings
Coconut Chicken :
  • 1 chicken breast, cleaned and chopped into pieces about 1"*1"
  • 1 cup sweetened shredded coconut (~60gms)
  • ½ cup panko bread crumbs (~19 gms)
  • ½ cup all purpose flour (35 gms)
  • Salt & Black Pepper to taste
  • 4 tbsp melted butter
  • ½ cup lite coconut milk
Cilantro Dipping Sauce:
  • 1 cup cilantro
  • ½ habanero
  • 2 tbsp olive oil
  • Lime juice to taste
  • Salt to taste
  • Few tbsps of water as per need
Coconut Chicken :
  1. Arrange your work station.
  2. Preheat oven to 400F.
  3. In a plate place all your chopped chicken.
  4. In another plate mix coconut shredded + bread crumbs .
  5. In another plate keep all purpose flour mixed with salt and pepper.Taste it and make sure it has good amount of salt & pepper.
  6. In a bowl mix butter and coconut milk.
  7. Now first dip a chicken piece in flour mixture ->> then in butter mixture ->> then in shredded coconut mix and then repeat.
  8. We are doing double dipping as it helps to give a more thicker crunchier coating.
  9. Place these chicken pieces over a greased parchment paper on a baking tray and spray them with some oil.
  10. Bake for good 10 minutes, flip after 10 minutes and spray with some oil and bake further for about 12-15 minutes until the crust is crunchy and chicken inside is completely white and cooked through.
  11. Serve with the spicy dipping sauce.
Dipping Sauce:
  1. In a blender, add all the cilantro dipping sauce ingredients and blend until smooth.
Recipe by Naive Cook Cooks at