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Coconut Crusted Chicken Recipe is healthy baked coconut chicken strips alternative your family will love. | ifoodreal.com

This coconut crusted chicken is juicy, greasy and crispy. Like junk food should taste, only 100% healthy and organic (in my case). Coconut flakes created this amazing crunchy crust that my kids couldn’t resist. For extra coconut-tiness I also rubbed the baking sheet with coconut oil. And what Ukrainian skips garlic?! Yes, I marinated chicken in garlic, salt and pepper for 15 minutes and it was amazing!!!

Coconut Crusted Chicken Recipe is healthy baked coconut chicken strips alternative your family will love. | ifoodreal.com

If you are like me and do not buy chicken strips for health reasons, make these. They are even easier than traditional breadcrumb crusted ones, less ingredients. Chicken breasts or thighs work. I used Let’s Do Organic unsweetened and unsuplhured coconut flakes which are dirt cheap and I always have on hand. We preferred this coconut crusted chicken without dipping sauce.

Looking for more healthy chicken recipes? Try my almond crusted chicken, chicken breast with tomatoes, or healthy chicken pasta bake with corn.


Coconut Crusted Chicken

Coconut Crusted Chicken


  • 1.5 lbs boneless & skinless chicken breasts, cut into 20 tenders
  • 2 large garlic cloves, crushed
  • 1 + 1/4 tsp salt, divided
  • 1/2 tsp ground black pepper
  • 1 large egg
  • 1 + 1/4 cup coconut flakes, unsweetened
  • 1 tbsp garlic powder
  • 1 tsp coconut oil


  1. In a medium bowl, add chicken, garlic, 1 tsp salt and black pepper; mix and let marinate while you are getting other ingredients ready.
  2. Preheat oven to 425 degrees F and using your hands rub large baking sheet with coconut oil.
  3. In a medium bowl lightly whisk the egg. In a large shallow dish, mix thoroughly coconut flakes, garlic powder and remaining 1/4 tsp salt. Dip each chicken tender in egg wash and then dredge in coconut flakes on both sides. Place on a prepared baking sheet and repeat this step with remaining chicken. If you run out of egg wash, you can either use another egg or just dredge in coconut flakes (that's what I did).
  4. Bake for 17 minutes, flip and bake for 5 more minutes or until golden crust appears. Please note, ovens and baking sheets vary. These time guidelines are good for a light aluminum tray. I also baked tenders on a dark baking sheet for 10 minutes on one side, and only 5 minutes on another. So, watch closely for golden coconut flakes on the sides and bottom. Do not use parchment paper, it will take forever to cook.
  5. Serve hot, as an appetizer or with a salad. I tried these tenders with mango ginger sauce and ketchup, and prefer them on their own.
  6. Storage Instructions: Refrigerate covered for up to 2 - 3 days.

Nutritional Info

Servings Per Recipe: 6

Amount Per Serving = 3 tenders:
Calories: 240.9
Total Fat: 12.8 g
Cholesterol: 85.8 mg
Sodium: 571.1 mg
Total Carbs: 4.3 g
Dietary Fiber: 2.1 g
Protein: 28.1 g
WW Points+: 6

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  1. Sharon

    These look awesome! I’ve seen so may recipes using coconut as breading for chicken and have been so curious about it. I like that you say it gives a nice crunch. That is key for something like this. Will have to try it soon!

    • Olena

      I would never think coconut and chicken go so well together! In a million years. I made the breadcrumbs fingers at same time and really liked these way better!

  2. Brittnea Davis

    How should I freeze these? Should I freeze them prior to baking or bake them, cool them, and them freeze. Having a baby this month and trying to prepare meals for after!

    • Olena

      Honestly it doesn’t matter. I like to freeze already cooked to save time when I’m hungry, especially with the newborn you will appreciate not to wait extra 20 minutes for food to bake because you will be tired and hungry from breastfeeding.:) Good luck with the baby!!!


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