I love fried chicken. I mean, who doesn’t love it? I’ll eat it any way you choose to fry it: batter, breadcrumbs, or, like today’s recipe, coconut! Spiked with a generous helping of cayenne, this sweet and spicy recipe is to-die-for. Requiring just a handful of simple ingredients and only 40 minutes of your time, you can have these crispy coconut bites on your table ready to serve!
Why Make This Coconut Chicken
Comes With Both Baking And Frying Instructions Easy to Make Simple Ingredients Delicious, Crispy Coconut Breaded Chicken
I find that so many people save fried chicken for their restaurant orders and seldom make it themselves at home. If this sounds like you and you’re nodding your head, I’m here to help! You need to give this recipe a try, I guarantee you’ll be surprised with how easy it is to create your favorite crispy delights!
Ingredient Notes
How To Make Coconut Chicken
Expert Tips
Storing Leftover Coconut Chicken
Let the chicken fully cool down to room temperature. Place the chicken pieces in an airtight container and store in the fridge for 3-4 days.
Reheating
To reheat and retain crispiness, preheat the oven to 325°F. Let the chicken sit at room temperature for 10-15 minutes as the oven preheats. Place the chicken on a parchment paper-lined baking sheet. Bake for about 7-10 minutes, or until heated through.
Freezing
Reheat: Preheat the oven to 375°F. Place the chicken on a parchment paper-lined baking sheet. Bake for 15-18 minutes, or until heated through.
More Great Recipes To Try
Coconut Rice PuddingBang Bang ChickenCrispy Chicken CutletsCoconut Chicken with Rice and Green BeansButtermilk Fried ChickenEasy Grilled Chicken BreastBBQ Chicken
