Tasty Oven-Fried Coconut Chicken combines the crunchy satisfaction of fried chicken with a lighter, oven-baked finish and a tropical coconut twist. This dish offers a delightful contrast of textures—the crispy coconut and crumbs give way to juicy, flavorful chicken—while the coconut adds subtle sweetness and a toasted aroma. It’s versatile enough for weeknight dinners, casual gatherings, or as an impressive entrée for guests. Serve it with tangy mango salsa, a creamy lime aioli, or a simple honey-mustard dip to highlight the coconut’s mild sweetness and enhance the savory profile.

Ingredients

• 1-1/2 cups (loosely packed) flaked coconut
• 1-1/2 cups of all-purpose flour
• 1 cup seasoned breadcrumbs or panko breadcrumbs
• 2 eggs
• 4 tablespoons of butter, melted
• 1 pound of chicken thighs and legs
• ¼ teaspoon of salt and pepper to taste

Process

1. Preheat oven to 400° F.
2. Brush a rimmed, foil-lined baking sheet with 4 tablespoons of melted butter and set aside.
3. In a shallow dish, mix coconut and breadcrumbs
4. In a separate bowl, beat eggs until foamy.
5. In a separate bowl, mix the flour, salt, and pepper.
6. Dredge the chicken pieces in flour, then dip in the egg mixture. Press the coconut-breadcrumb blend onto the wet chicken pieces.
7. Arrange chicken on the rimmed baking sheet, skin side up, leaving space between pieces so they don’t steam. Roast in a single layer.
8. Bake for 40 – 45 minutes until chicken is tender and lightly browned, and an instant-read thermometer reads 165°F (74°C).

Tagged: Chicken, coconut, fried