Crispy Coconut Baked Chicken Breasts Recipe - Chowhound (2024)

Milena Manolova/Food Republic

If you want something different, easy, and delicious, this crispy coconut baked chicken breasts recipe is the perfect choice. It's like a tropical vacation for your taste buds! It's "juicy and flavorful," says the recipe developer, Milena Manolova, thanks to the coconut milk bath the chicken breast is given. The coconut milk not only imparts a subtle sweetness but also ensures that the chicken turns out incredibly moist.

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Once the chicken has soaked up all that coconut goodness, it's coated in a crunchy, golden coating of flour, egg, desiccated coconut, and finely ground almonds. The coconut adds a sweet crunch, while the almonds contribute a delightful nuttiness. It's all baked until golden brown, resulting in a dish that is both crispy and juicy, with a delicious coconut flavor.

This beautiful coconut baked chicken breast is easy to prepare, requiring just a handful of ingredients that you probably already have in your kitchen. Plus, it's a healthier alternative to traditional fried chicken without sacrificing any of the crunch. This dish is perfect for a weeknight meal or a special occasion.

Milena Manolova/Food Republic

You need less than 10 ingredients for this recipe: two fresh boneless chicken breasts, one egg, ground almonds, shredded (desiccated) coconut, flour, coconut milk, salt, black pepper, and a bit of vegetable oil or melted coconut oil.

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Milena Manolova/Food Republic

Place the chicken in a bowl and add the coconut milk. Cover with plastic wrap and move to the fridge for at least 1 hour.

Milena Manolova/Food Republic

Whisk the flour, salt, and black pepper.

Milena Manolova/Food Republic

In another large enough bowl that will fit the chicken breast, mix the coconut and ground almonds.

Milena Manolova/Food Republic

Whisk the egg.

Milena Manolova/Food Republic

Add the oil to a baking dish. Set aside.

Milena Manolova/Food Republic

30 minutes before cooking, turn the oven on to 400 F.

Milena Manolova/Food Republic

Take one of the chicken breasts and let the coconut milk drip off the meat.

Milena Manolova/Food Republic

Dip it in the flour, then in the egg, and lastly in the coconut mixture. Repeat with the other piece of meat.

Milena Manolova/Food Republic

Place the chicken on the baking tray.

Milena Manolova/Food Republic

Bake on the middle rack for 40-45 minutes, or until golden brown on top.

Milena Manolova/Food Republic

For a burst of freshness, consider serving the chicken alongside a vibrant mango salsa. The juicy sweetness of ripe mangoes, combined with the tanginess of lime and the kick of cilantro, will add a refreshing contrast to the rich and crispy chicken. The salsa not only adds a pop of color but also brings a lively, tropical flair to the dish. Consider also, serving a tropical mango avocado salad with crisp cucumber and cherry tomatoes which will complement the flavors of the chicken while adding a burst of freshness to your plate.

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For another healthy option, serve them with some steamed or roasted vegetables, such as broccoli or asparagus, for a well-balanced and nutritious meal. A light green salad can be a great choice too. You can also pair them with a side of coconut rice to enhance the tropical flavor. The fragrant, slightly sweet coconut rice complements the crispy chicken perfectly.

Milena Manolova/Food Republic

Once the chicken has cooled to room temperature, place it in an airtight container or wrap it tightly in a kitchen paper towel and plastic wrap. Refrigerate the chicken for up to 3-4 days. This will help prevent moisture from softening the crispiness of the coating. If you want to store the chicken for a longer period, freezing is a great option. Wrap each chicken breast in plastic wrap or aluminum foil and place them in a resealable plastic freezer bag. Make sure to remove as much air as possible from the bag to prevent freezer burn. Label the bag with the date for reference. Frozen crispy coconut chicken can be stored for about 2-3 months.

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To reheat the chicken, it's best to use an oven or toaster oven to help maintain the crispiness. Preheat the oven to around 350 F, place the chicken on a baking sheet, and bake for about 10-15 minutes or until heated through. Using a microwave may cause the coating to become less crispy, but it's an option for a quicker reheat if crispiness is not the top priority. Remember, while reheating can restore some crispiness, it may not be as perfect as when it was freshly baked.

Milena Manolova/Food Republic

Yes, you can make this crispy coconut baked chicken breasts recipe in advance, and it can be a convenient option for meal prep or special occasions. Marinate the chicken breasts in coconut milk as per the recipe. You can let them marinate for an hour or even overnight in the refrigerator to allow the flavors to infuse into the meat. Follow the coating process, lay them on a baking sheet in a single layer, and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container, separating each piece with parchment paper to prevent sticking. Properly stored, they can be frozen for up to 2-3 months.

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If you plan to use them within a few days, cover the coated chicken breasts tightly with plastic wrap or aluminum foil and refrigerate. They can be stored in the refrigerator for up to 24 hours. When ready to cook, preheat the oven or air fryer, and bake or air fry the chicken breasts according to the original recipe instructions. If cooking from frozen, you may need to add a few extra minutes to the cooking time.

Milena Manolova/Food Republic

Making crispy coconut baked chicken breasts in an air fryer is a fantastic alternative that can yield wonderfully crispy results. Preheat your air fryer to 375 F. This step is crucial to ensure that the chicken cooks evenly and achieves that satisfying crispiness. Prepare the chicken the same way as in the recipe. Place the coated chicken breasts in the air fryer basket, ensuring they are not overcrowded. Cook for about 15-20 minutes, flipping halfway through, or until the chicken reaches an internal temperature of 165 F and the coating is golden brown and crispy. Once done, let the chicken rest for a few minutes before serving. This ensures the juices are redistributed, keeping the meat moist.

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Air frying generally cooks faster than baking, making it a time-efficient option. Air fryers often use less energy compared to preheating and running a conventional oven. Depending on the size of your air fryer, you might need to cook the chicken in batches, which can be less convenient for larger quantities. Experiment with both methods to find the approach that best suits your taste and lifestyle.