Description

This Crunchy Coconut Chicken is crispy, golden, and packed with flavor. Tender chicken is marinated in coconut milk, coated in a crunchy coconut-panko crust, and fried until perfectly crisp. Served with a fresh cabbage salad and creamy spicy mayo, this easy dinner recipe delivers the perfect balance of crunch, freshness, and bold flavor for weeknight meals or entertaining guests.

Ingredients

Scale

For the Chicken

3 (8-ounce) boneless, skinless chicken breasts
1 cup canned coconut milk
2 tablespoons fresh lime juice
1 tablespoon fish sauce
1½ cups all-purpose flour
2 tablespoons cornstarch
1 teaspoon kosher salt
½ teaspoon black pepper
3 large eggs
1½ cups panko breadcrumbs
1½ cups unsweetened shredded coconut
2 cups vegetable oil, for frying

For the Spicy Mayo

½ cup mayonnaise
2 tablespoons sriracha
1 teaspoon honey

For the Cabbage Salad

1 head Napa cabbage, thinly sliced
2 Persian cucumbers, quartered and thinly sliced
1 avocado, cubed
1 small serrano chile, thinly sliced
½ cup fresh cilantro, chopped
½-inch piece fresh ginger, grated
2 tablespoons fresh lime juice
1 teaspoon reduced-sodium soy sauce
½ teaspoon fish sauce
Lime wedges, for serving

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Instructions

Cut chicken breasts in half horizontally and pound to ¼-inch thickness.
In a large bowl, whisk together coconut milk, lime juice, and fish sauce. Add chicken and marinate for 30 minutes to 1 hour in the refrigerator.
In a shallow bowl, combine flour, cornstarch, salt, and pepper.
In a second bowl, beat the eggs.
In a third bowl, combine panko breadcrumbs and shredded coconut.
Remove chicken from marinade. Coat in flour mixture, dip into eggs, then press into the coconut-panko mixture until fully coated.
Heat vegetable oil in a large skillet to 350°F.
Fry chicken for 3–4 minutes per side until golden brown and cooked through.
Transfer to a wire rack and repeat with remaining chicken.
For the spicy mayo, stir together mayonnaise, sriracha, and honey in a small bowl.
For the cabbage salad, combine cabbage, cucumbers, avocado, serrano chile, and cilantro in a large bowl.
In a small bowl, whisk together ginger, lime juice, soy sauce, and fish sauce.
Pour dressing over salad and toss to combine.
Serve Crunchy Coconut Chicken with cabbage salad, spicy mayo, and lime wedges.

Notes

For extra crunch, press the coconut-panko mixture firmly onto the chicken before frying.
Use a thermometer to maintain the oil temperature around 350°F.
The spicy mayo can be made up to 1 week ahead.
Leftover chicken reheats beautifully in an air fryer or oven.
For a lighter version, bake at 425°F for 18–22 minutes or air fry at 400°F for 10–12 minutes.

Prep Time: 45 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 Chicken Cutlet with Salad and Sauce
Calories: 620 kcal
Sugar: 5 g
Sodium: 820 mg
Fat: 34 g
Saturated Fat: 11 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 5 g
Protein: 42 g
Cholesterol: 165 mg