- CookieandSpoon

This crispy coconut chicken is a flavorful, easy dish that uses simple pantry ingredients, paired with a zesty honey orange sauce that adds a perfect balance of heat and sweetness. It’s a meal everyone will love!

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Course: Main Course

Cuisine: American

Keyword: Coconut Chicken with Spicy Honey Orange Sauce

Prep Time: 30

Cook Time: 15

Total Time: 1

Servings:

.

Ingredients:

1 and 1/2 pounds (680g) skinless, boneless chicken breasts or tenders
1 cup (80g) sweetened shredded coconut*
3/4 cup Panko breadcrumbs*
1/2 cup (65g) whole wheat flour (or all-purpose)
1 teaspoon salt
1/2 teaspoon ground black pepper
2 large eggs
1/4 cup (56g) coconut oil*

*Optional garnish: chopped cilantro or parsley

For the Spicy Honey Orange Sauce:

1/2 cup orange preserves (or marmalade)
1/4 cup (85g) honey
3 tablespoons Dijon mustard
1 teaspoon crushed red pepper flakes
Salt, to taste

Instructions:

Prepare the Chicken:
- If using chicken breasts, slice them into strips. For boneless, skinless chicken tenders, cut each in half lengthwise.
Preheat the Oven:
- Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat and set it aside.
Prepare the Coating:
- Pulse the shredded coconut in a food processor or blender to break it into smaller pieces. Alternatively, chop it by hand. Combine the coconut with the Panko in a medium bowl. In another bowl, whisk together the flour, salt, and pepper. In a third bowl, beat the eggs.
Heat the Coconut Oil:
- Heat the coconut oil in a large skillet over medium-high heat.
Coat the Chicken:
- Dredge each chicken strip in the flour mixture, shaking off the excess. Dip into the beaten eggs, letting any excess drip off, then coat generously with the coconut-Panko mixture, pressing to adhere.
Fry the Chicken:
- Fry the coated chicken strips in batches, about 4-6 at a time, in the coconut oil for approximately 2 minutes per side, or until golden brown. Transfer the cooked chicken to the prepared baking sheet.
Bake the Chicken:
- Bake the chicken for 6-10 minutes, or until fully cooked through and no longer pink inside.
Make the Sauce:
- In a small bowl, whisk together the orange preserves, honey, Dijon mustard, and red pepper flakes. Taste the sauce, then add salt to adjust the flavor as desired.
Serve:
- Serve the crispy chicken warm with the spicy honey orange sauce on the side. Garnish with chopped cilantro or parsley, if desired.

Storage & Reheating:

Leftover chicken can be stored in the refrigerator for up to 5 days. Reheat in a 350°F (177°C) oven for 10 minutes, or until warmed through.

Freezing Instructions:

After coating the chicken in the coconut mixture (Step 5), place the strips on a parchment-lined baking sheet and freeze for 2-3 hours, or until solid. Transfer them to a freezer-safe bag and freeze for up to 3-4 months. When ready to cook, bake at 350°F (177°C) for 30 minutes, or until fully cooked.

Notes:

Coconut: Sweetened coconut works best for a slightly sweet and crispy crust, but unsweetened can be used if preferred.
Panko: For the crispiest coating, use unseasoned Panko breadcrumbs, which help the crust stay crunchier than regular breadcrumbs.
Non-Frying Option: For a less oily version, bake the chicken for about 20 minutes (flipping halfway) without frying. However, the fried version adds an extra layer of coconut flavor and crispiness.

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