Oven Fried Coconut Chicken

Oven Fried Coconut Chicken copy


Prep Time:  20 minutes
Cook Time:  60 minutes
Ready In:  minutes

Categories:  ,

Yields or Serves:  4

[Total: 1   Average: 5/5]

Baked instead of fried these coconut crusted chicken breasts are delicious and are dairy and gluten-free. Feel free to use chicken thighs if you prefer. Serve with basmati rice and your choice of sauce. Sweet and sour, citrus chili or peanut sauce.

  • 4 Pounds Boneless Skinless Chicken Breasts
  • 1 1/2 Cups Coconut Milk
  • 1/2 Lemon (Juiced)
  • 2 Teaspoons Coconut Oil
  • 1 Cup Gluten-Free Breadcrumbs
  • 1 Cup Unsweetened Shredded Coconut
  • 1 Tablespoon Chopped Fresh Sage
  • 1 Teaspoon Dried Oregano
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  1. In shallow dish combine coconut milk and lemon juice. Add chicken and marinate in refrigerator for 2 hours.
  2. Preheat oven to 375 degrees.
  3. Coat rectangular glass baking dish with coconut oil.
  4. In large-size bowl combine breadcrumbs, coconut, sage, oregano, kosher salt, and pepper.
  5. Remove chicken from coconut milk mixture and dip chicken in breadcrumb mixture. Place in prepared baking dish.
  6. Place in oven 50 to 60 minutes until chicken is cooked through.
  7. Remove from oven and serve warm.
  8. Serves 4
  9. Prep Time: 20 Minutes Cook Time: 60 Minutes Total Time: 80 Minutes *Marinate 2 Hours
  10. ©Tiny New York Kitchen © 2021 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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