Easy Coconut Chicken Recipe

This sweet coconut and spicy cayenne crispy Coconut Chicken will be a hit! With a short list of ingredients and simple instructions, you'll wonder why this recipe hasn't been made yet.   

– ½ cup cornstarch – 1 teaspoon cayenne pepper – 1 teaspoon salt  – 1 teaspoon pepper – 3 large egg – 2 cups sweetened coconut flake – 1 ½ pounds chicken breast – oil



Get three shallow bowls. In the first, mix cornflour, cayenne, salt, and pepper. Second bowl, beat eggs. Add coconut flakes to the last bowl.  


Dredge the chicken pieces in cornflour, eggs, and coconut, coating them completely with coconut flakes.   


Use all chicken chunks. Heat 1–2 inches of oil in a big pot or skillet to 350°F. Add a few chicken pieces at a time to heated oil, not too many.  


Fry the chicken for 2–3 minutes on both sides to cook the inside. Place chicken on paper towel-lined platter to drain.   


Use remaining chicken bits. Serve with your favourite sauce or sweet and sour.  


Heat the oven to 400°F. Parchment a baking sheet. As in step 2, dredge the chicken.  


Put the dredged chicken on the baking pan and bake. Bake chicken for 15-20 minutes until crisp and golden brown.  

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