Fried Coconut Chicken Bites

Name: Fried Coconut Chicken Bites
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 pound chicken breasts, cut into bite-sized pieces; 1 cup shredded coconut; 1 cup breadcrumbs; 2 large eggs; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper to taste; Oil for frying

Highlighted under: Artisanal Baking Recipes

I absolutely love making Fried Coconut Chicken Bites for gatherings or simple family dinners. The crispy coconut coating adds a delightful crunch, while the tender chicken inside provides a satisfying chew. This recipe has quickly become a favorite in our home, and I can’t resist the allure of that tropical flavor. Not only are they quick to prepare, but they also disappear fast, leaving everyone wanting more. Perfectly paired with a sweet dipping sauce, these bites are guaranteed to bring smiles to the table.

Created by

Anna

Last updated on 2026-01-17T14:56:28.196Z

Creating these Fried Coconut Chicken Bites was a delightful experiment for me. I wanted to combine the tropical flavor of coconut with juicy chicken, so I coated the bites in shredded coconut and breadcrumbs. The result was a beautiful golden crunch that complemented the savory chicken perfectly. My secret is to double-dip the chicken in egg and then the coconut mixture to ensure an extra crispy coating.

In my quest to perfect this recipe, I found that using fresh coconut made all the difference — it adds a natural sweetness and a truly captivating aroma. When frying, I love to keep the oil temperature steady at about 350°F for the best crispiness. Trust me, these bites are not only crowd-pleasers but also a fun way to enjoy chicken!

        Why You Will Love This Recipe
        A crunchy coconut crust that’s absolutely irresistible
Juicy chicken bites that pack a flavorful punch
Perfectly paired with a spicy dipping sauce for an added kick

      

Mastering the Coconut Coating

The key to a perfectly crunchy coconut crust lies in the combination of shredded coconut and breadcrumbs. I find that using unsweetened shredded coconut works best, as it delivers a richer coconut flavor without the added sweetness that can overwhelm the dish. For an extra layer of flavor, you can toast the shredded coconut in a dry skillet over medium heat until golden brown before mixing it with the breadcrumbs. This step enhances the nuttiness and adds depth to the overall flavor profile.

When coating the chicken pieces, make sure to press the coconut-breadcrumb mixture firmly onto the chicken after dunking it in the egg. This helps create a better bond between the coating and the chicken, ensuring that the crust doesn’t fall off during frying. If the mixture seems to be falling off too easily, dipping the chicken in the egg mixture a second time can help. Just be mindful not to overwork it, or you might end up with a gummy texture.

Frying Tips for Perfection

Frying the chicken bites at the right temperature is essential for achieving that golden-brown exterior without undercooking the inside. Heat the oil to approximately 350°F (175°C). If you don’t have a thermometer, a good test is to drop a small piece of the coconut mixture into the oil; it should sizzle immediately. Frying in batches is crucial to avoid overcrowding the skillet, which can lower the oil temperature and lead to soggy bites. Aim for about 4-5 pieces per batch, depending on the size of your skillet.

When frying, be vigilant and turn the chicken bites once they develop a golden color, usually around 3 to 4 minutes per side. Keep an eye on the oil; if it starts to smoke, it’s too hot. In case your bites don’t brown evenly, adjust the heat slightly or rotate them as needed. After frying, letting the bites rest on paper towels not only drains excess oil but also maintains their crispiness until ready to serve.

Ingredients

Gather the following ingredients for your Fried Coconut Chicken Bites:

Ingredients

1 pound chicken breasts, cut into bite-sized pieces
1 cup shredded coconut
1 cup breadcrumbs
2 large eggs
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Oil for frying

Make sure to have everything ready before you start cooking!

Instructions

Follow these steps to create your Fried Coconut Chicken Bites:

Prepare the ingredients

In a bowl, mix shredded coconut, breadcrumbs, garlic powder, onion powder, salt, and pepper. In another bowl, whisk the eggs until well combined.

Coat the chicken

Dip each chicken piece first in the egg mixture and then roll in the coconut-breadcrumb mixture, pressing gently to adhere.

Fry the chicken bites

Heat oil in a deep skillet over medium-high heat. Fry the chicken in batches until golden brown and cooked through, about 3-4 minutes per side.

Drain and serve

Once cooked, place the bites on a paper towel to drain excess oil. Serve with your favorite dipping sauce.

Enjoy your delicious Fried Coconut Chicken Bites!

Pro Tips

For an extra flavor boost, consider marinating the chicken pieces in pineapple juice before coating them.

Flavor Variations

If you’re looking to switch up the flavor profile, consider adding spices to the breadcrumb mixture, such as smoked paprika or cayenne pepper for a hint of smokiness and spice. You can also experiment with adding a tablespoon of lime zest to the coconut-breadcrumb mixture to enhance that tropical vibe. For those who enjoy a bit of sweetness, try incorporating a tablespoon of honey into the egg mixture; this will lend a slight sweet contrast to the savory chicken.

For a gluten-free option, you can replace traditional breadcrumbs with crushed pork rinds or gluten-free breadcrumbs. Each option will provide a unique texture while keeping the delightful coconut coating intact. Just make sure that your shredded coconut is gluten-free as well if you’re accommodating dietary restrictions.

Storage and Reheating

Leftover Fried Coconut Chicken Bites can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, I recommend placing them in an oven preheated to 375°F (190°C) for about 10-15 minutes. This method helps restore their crispiness better than microwaving, which can make them soggy. If you have excess oil from frying, it’s important to let the bites cool completely before refrigerating to avoid any moisture buildup in the container.

For longer storage, you can freeze these coconut chicken bites before frying. Simply bread the chicken as directed, then arrange them in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container, and they can last for up to 2 months. When ready to enjoy, fry them directly from frozen, adding a minute or two to the cooking time to ensure they’re heated through.

Questions About Recipes

→ Can I bake the coconut chicken bites instead of frying?

Yes, you can bake them at 400°F for about 20-25 minutes, flipping halfway through for even crispiness.

→ What dipping sauce pairs well with these bites?

A sweet chili sauce or a spicy mango salsa works amazingly well with the coconut flavor.

→ How can I make these bites gluten-free?

Use gluten-free breadcrumbs instead of regular ones, and ensure that the other ingredients are also gluten-free certified.

→ Can I use frozen chicken for this recipe?

It's best to use fresh chicken, but if using frozen, ensure it is thawed completely and patted dry before coating.