Crispy Coconut Chicken

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Vegetable oil for frying

1/2 cup cornstarch

1/4 teaspoon salt

1/8 teaspoon pepper

1 tsp cayenne pepper {optional}

3 large eggs, lightly beaten

3 – 4 cups of sweetened coconut flakes (Baker’s Coconut)

3 – 4 medium boneless, skinless, chicken breasts, cut into strips or nuggets.


In a medium pot, add 2 – 3 Inches of oil. Turn burner to medium and allow oil to get nice and hot. The perfect temperature should be 365*F

In a bowl mix cornstarch, salt, pepper & cayenne pepper. Set aside.

In a second bowl, add 3 eggs and lightly beat.

In a third bowl add coconut flakes.

Take chicken and douse in cornstarch mixture. Then dip into eggs and cover well. Then dip in coconut and set aside on a plate. Do this to all chicken.

Once chicken is ready, check oil. Place the end of a wooden spoon in the oil. If bubbles form around the spoon the oil is ready. If bubbles do not form around the spoon then the oil is not hot enough.

Once oil is hot enough, GENTLY add chicken one piece at a time to oil, ensuring chicken does not touch and stick together upon initial contact into oil.

Cook chicken for approximately 4 minutes then flip and allow the other side to cook. Cook second side for an additional approximate 4 minutes.

Gently remove golden chicken and set on a paper towel lined plate. Cook chicken in batches if all does not fit into pan.

Once all chicken is cooked, serve with your favorite sauce.

We enjoyed this plain, with honey, with an orange sauce and with sweet & sour sauce. Choose your favorite dipping sauce and enjoy!

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