Crispy, golden, and naturally flavorful, this coconut-crusted baked chicken is paired with a refreshing coconut-lime dip that elevates every bite. It’s easy enough for a weeknight dinner yet special enough for guests, offering a lighter, baked version of a crunchy favorite.

Why You’ll Love This Recipe

This dish delivers the perfect blend of crispy texture and tropical flavor without deep-frying. The chicken stays juicy thanks to the almond-coconut coating, while the coconut-lime dip adds a creamy, tangy contrast. It’s gluten-free, simple to prepare, and customizable for anything from family dinners to meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 chicken breasts, cut in half lengthways and pounded to an even thickness
1 tsp sea salt
1/2 tsp ground pepper
1/3 cup gluten-free flour
1 cup almond flour
4 tbsp shredded unsweetened coconut
1 tsp Italian seasoning
1/2 tsp garlic powder
2 large eggs, beaten
Avocado or coconut cooking oil spray
Freshly chopped cilantro, for garnish
Lime slices or wedges, for serving

Coconut-Lime Dip:
1 cup plain coconut yogurt or plain Greek yogurt
1 tbsp fresh cilantro leaves, finely chopped
Zest and juice of 1 lime
1/2 tsp chili flakes, or to taste
1/4 tsp garlic salt

Directions

1. In a small bowl, whisk together all coconut-lime dip ingredients until smooth. Refrigerate until serving time.
2. Preheat the oven to 400°F and line a baking sheet with parchment paper.
3. Season the prepared chicken pieces with sea salt and ground pepper.
4. Set up three dredging stations:
   • A plate with gluten-free flour.
   • A shallow dish with the beaten eggs.
   • A plate with almond flour, Italian seasoning, shredded coconut, and garlic powder mixed well.
5. Lightly coat each chicken piece in the flour, then dip into the eggs, letting excess drip off.
6. Press each piece into the almond-coconut mixture to coat evenly on all sides.
7. Arrange the chicken on the prepared baking sheet and lightly spritz with avocado or coconut oil spray.
8. Bake for 20 minutes, flipping the chicken halfway through.
9. Continue baking just until the chicken is golden, crisp, and cooked through with no pink remaining in the center.
10. Serve warm with the chilled coconut-lime dip.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• Use chicken tenders instead of chicken breasts; reduce the baking time slightly.
• Add paprika or cayenne to the coating for a spicier version.
• Substitute almond flour with finely crushed gluten-free breadcrumbs for a different texture.
• Swap lime with lemon for a citrus twist.
• Add finely chopped fresh herbs like parsley or mint to the coating for extra freshness.

Storage/Reheating

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Keep the dip separate for best quality.
Reheat the chicken in a 375°F oven or air fryer until warmed through and crisp again. Avoid microwaving, as it softens the coating.
The dip can be refrigerated for up to 3 days but should not be frozen.

FAQs

How do I ensure the chicken stays crispy when baked?

Bake on parchment paper, flip halfway, and lightly spray with oil to encourage browning.

Can I make this recipe dairy-free?

Yes, use coconut yogurt for the dip and ensure all other ingredients are dairy-free.

What can I use instead of almond flour?

Finely crushed gluten-free breadcrumbs or cashew flour work well.

Can I prepare the chicken ahead of time?

You can bread the chicken a few hours ahead and refrigerate it until baking.

How do I know the chicken is fully cooked?

The internal temperature should reach 165°F, and the center should no longer be pink.

Can I air fry this recipe?

Yes, air fry at 380°F for 10–14 minutes, flipping halfway through.

Is this recipe suitable for meal prep?

Yes, it reheats well in the oven or air fryer and stores nicely for up to 3 days.

Can I replace the eggs?

Use a mixture of unsweetened coconut milk with a little cornstarch as a binder.

Can I use chicken thighs?

Yes, boneless skinless thighs work well; adjust cooking time as needed.

How can I make the coating stick better?

Pat the chicken dry before dredging and press the almond-coconut mixture firmly into the surface.

Conclusion

This baked crispy coconut chicken with a cool coconut-lime dip offers a wholesome, satisfying meal with vibrant flavors and an irresistible crunch. It’s simple, versatile, and ideal for anyone wanting a nutritious yet comforting dish made from clean, accessible ingredients. Enjoy it fresh from the oven and customize it to suit your taste and dietary preferences.

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