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Coconut chicken on a plate served with a side of sweet chili sauce.

Coconut Chicken

This coconut chicken is chicken tenders rolled in a sweet and savory coating, then deep fried to golden brown perfection. A restaurant style appetizer or main course that’s super easy to make at home.
Course Main
Cuisine American
Keyword coconut chicken
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6
Calories 281kcal
Author Sara Welch


  • 2 pounds chicken breast tenders
  • 1/2 cup all purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 eggs beaten
  • 1 1/2 cups finely shredded coconut the sweetened variety
  • 1 cup panko breadcrumbs
  • oil for frying
  • 3/4 cup Thai sweet chili sauce
  • cilantro leaves for garnish optional


  • Place the flour in a medium size bowl along with the salt and pepper. Stir to combine.
  • Place the eggs in a second bowl. In a third bowl, add the coconut and breadcrumbs and mix until combined.
  • Dip each chicken tender first into the flour, then into the egg, then roll in the coconut mixture to coat evenly. Place each breaded tender on a sheet pan. Repeat the process until all of the chicken is breaded.
  • Heat 3 inches of oil in a deep large pot to 350 degrees F.
  • Add 4 pieces of chicken at a time and cook for 6-8 minutes or until golden brown. Drain on paper towels.
  • Repeat the process with the remaining chicken.
  • Place the chicken on a plate. Serve immediately with sweet chili sauce and garnish with cilantro leaves if desired.


Calories: 281kcal | Carbohydrates: 15g | Protein: 37g | Fat: 14g | Saturated Fat: 1g | Cholesterol: 178mg | Sodium: 570mg | Potassium: 620mg | Sugar: 8g | Vitamin A: 165IU | Vitamin C: 1.8mg | Calcium: 38mg | Iron: 1.9mg