If you are looking for the perfect way to spruce up your chicken dinner, look no further than this delicious Keto Coconut Chicken. This recipe is super easy to make, and it packs tons of flavor and texture thanks to the inclusion of crispy shredded coconut. Whether you choose to bake, air-fry, or fry your chicken, this dish will elevate any mid-week meal into something extraordinary. Best of all? Dinner is done in less than 30 minutes!
If chicken is a staple in your house like it is mine, chances are you are always looking for ways to mix things up.
This Keto Coconut Chicken recipe is the perfect way to do that!
We start by coating boneless skinless chicken breast in seasoned coconut flour and then dipping it in an egg mixture.
Next, we coat the chicken in shredded coconut.
The result? Crispy coconut-crusted chicken breast with a sweet and nutty flavor that is irresistible.
So what are you waiting for? Grab your ingredients and treat yourself to a crowd-pleasing dish that is sure to become a new favorite!
Ingredients for Making Coconut Chicken
- Chicken: You want one pound of chicken breast. Pound them to a uniform thickness to ensure even cooking. Chicken thighs may also be used.
- Coconut Flour: This adds to the coconut flavor and helps the breading but can be omitted if you prefer.
- Seasonings: Garlic powder, salt, black pepper, and crushed red pepper at just the right pop of flavor. Onion powder and paprika could also be used. (Make sure you adjust the seasonings to your taste.)
- Eggs: I used large eggs, but medium or extra-large will work too.
- Coconut: Make sure you use unsweetened coconut. I used shredded coconut for the best coating, but coconut flakes could also be used.
- Coconut Oil: Optional; any heat-safe oil will work here, but I like the extra coconut flavor from coconut oil.
Tips & Tricks
- While you want to pound your chicken to be even, make sure you don’t get it too thin. This will result in your chicken being overcooked inside before the exterior browns.
- Don’t forget the dipping sauce! I like a mixture of grainy mustard, mayonnaise, lime juice, and sriracha. You could also add a pinch of curry powder for even more flavor.
Tools Needed to Make Coconut Breaded Chicken
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- Air Fryer, Baking Sheet, or Large Skillet
- Shallow Breading Bowls
- Air Fryer Liners (for air frying; optional) or Parchment Paper
- Silicone Brush
Storage
Leftovers may be stored in a sealed container in the refrigerator for up to three days.
You may freeze them for up to three months. I recommend defrosting in the refrigerator overnight and then reheating in the oven or air fryer.
How to Make Coconut Crusted Chicken
For the full recipe with measurements, see the printable recipe card below.
To make coconut chicken, start by combining the coconut flour, garlic powder, crushed red pepper flakes, salt, and pepper in a shallow dish.
Beat the eggs in a separate bowl.
In a third bowl, place the coconut.
Dredge the chicken in the flour mixture, and then dip it into the egg.
Press the chicken into the coconut, using your fingers to make sure that the chicken is coated.
If you are preparing ahead, place the chicken on a parchment-lined baking sheet or plate or a baking rack set on top of a baking sheet.
Air Fryer Coconut Chicken
Start by preheating your air fryer to 400 degrees.
If your air fryer tends to stick, use an air fryer liner.
Cook for 10 to 12 minutes until the chicken is cooked through.
Baked Coconut Chicken
Preheat the oven and line a baking sheet with parchment paper.
Add the chicken in a single layer, being careful not to overcrowd.
Coof for 20 minutes, flipping halfway through.
Coconut Fried Chicken
In a large skillet, heat 2 inches of coconut oil to 375 degrees.
Fry for 10 minutes until golden brown and cooked through.
Drain on paper towels.
More Chicken Inspiration for Your Low Carb Diet
- Looking for a delicious and healthy keto dish? This Buffalo Chicken Spaghetti Squash is perfect! The perfect mix of spicy and savory, this dish is sure to satisfy your cravings.
- If you're looking for a delicious grilled chicken recipe, look no further than this Grilled Lemon Pepper Chicken. It's easy to make and perfect for cookouts!
- If you’re looking for a delicious, keto-friendly way to enjoy chicken tenders, look no further! This Keto Chicken Tenders recipe is breaded with almond flour and Parmesan cheese, making them perfect for anyone on a ketogenic diet.
Keto Coconut Chicken
Ingredients
- 1 pound boneless chicken breast pounded to even thickness
- ⅓ cup coconut flour
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- 3 large eggs beaten
- 1 ¼ cup unsweetened shredded coconut
- Coconut oil for cooking (melt for air frying and baking.
Instructions
- Combine the coconut flour, garlic powder, salt, black pepper, and crushed red pepper flakes in a shallow dish.
- In a separate shallow dish, beat together the eggs.
- Place the coconut in a third shallow dish.
- Dredge the chicken in the flour mixture, and then dip into the egg.
- Press the chicken into the coconut, using your fingers to make sure the chicken is coated.
- Brush both sides of the chicken with the melted coconut oil if you are air frying or baking.
Air Fryer
- Heat your air fryer to 400 degrees.
- Add the chicken in a single layer, cooking in batches if necessary.
- Cook for 10 - 12 minutes, flipping halfway through until the internal temperature reaches 160° F.
- Allow to rest for 5 minutes before serving.
Bake
- Preheat the oven to 400 ° F.
- Line a baking sheet with parchment paper.
- Baking for 10 minutes and then flip. Cook for another 10, until cooked through.
- Allow to rest for 5 minutes before serving.
Stovetop
- Heat 2 inches of coconut oil in a skillet to 375 degrees.
- Fry for about 10 minutes, flipping once halfway through. (The internal temperature should be 160° F.)
- Drain on paper towels.
- Allow to rest for 5 minutes before serving.
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