Crispy Baked Coconut Chicken

stock photo

1 whole cut up chicken
Coconut milk, as needed*
1-2 fresh limes, juiced
2-4 cloves garlic, minced
1/4 onion, chopped (or to taste)
Salt & pepper, to taste
1 cup coconut flour
1/2 cup coconut flakes, plus extra
Favorite seasoning (ex: Italian seasoning, poultry seasoning, etc.)

Marinate chicken in coconut milk, lime juice, garlic, onion and salt and pepper for 1-4 hours.

Preheat oven to 350 degrees F. Grease a large glass pan with coconut oil. Set aside.

Mix coconut flour, coconut flakes, and your choice of seasoning together. Dredge chicken in the flour mixture and press extra coconut flakes onto chicken pieces.

Place chicken in baking dish and bake in preheated oven for 45 minutes, depending on how big the pieces are.

This recipe goes well with coconut rice.

*To make Coconut Cream Milk stir approximately 1 teaspoon of coconut cream concentrate to every 6 oz of water or make Homemade Coconut Milk.

Recipe submitted by Karen, Melbourne, FL

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Published on May 13, 2009

(28 votes, average: 4.04 out of 5)

4 Comments

Golda July 30, 2013 at 10:09 am - Reply

I loved it! only added a bit of paprika to the marinade mostly for color. I used 4, skinned chicken legs with thighs.

I, too, had a lot of left over flour to dump and I found because of the legs being skinless, they needed a drizzle of coconut oil on top during baking.

I served the chicken with a homemade blueberry chutney. 

This recipe is a keeper.

Vicki July 21, 2013 at 3:42 pm - Reply

Safe kitchen 101: NEVER reuse marinade or anything that comes in contact with raw chicken.

andi February 4, 2012 at 2:28 pm - Reply

Very tasty and crispy. My new go to chicken recipe.  I wonder if I can use the marinade to make smothered chicken/pork chops? 

Thanks shmoor for an idea of what to do with the left over marinade.

shmoor November 18, 2011 at 11:27 am - Reply

Hesitated to use this because it doesn’t say what to do with the marinade.

I reserved the marinade, dredged and baked as directed, and ended up w/very nice crispy flavorful chicken (I used 3 lbs. range chicken thighs w/skin and bone).

About 1/2 to 3/4 of the flour was left over, though and all the marinade.  Could be made into a sauce, I guess, but we’re not sauce people.

I cooked the marinade until the onions were translucent, added broth and the remaining flour.  Couple cans of oysters, we had chowder.  (Excellent, but I wish I’d thought to add chopped celery when I cooked the marinade.)