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–+ servings
Baked Coconut Crusted Chicken breast on a bed of rice with vegetables.

Coconut Crusted Chicken

Golden, crisp and full of sunshine flavour — this Coconut Crusted Chicken is the kind of dish that instantly brightens up your dinner table. With tender chicken breasts coated in a fragrant coconut crust and baked until perfectly golden, it’s a lighter, oven-friendly twist on fried chicken with a touch of Indian spice and tropical sweetness.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner, Main Course
Cuisine Indian-Inspired, Worldwide
Servings 2 portions
Calories 401 kcal

Ingredients
 
 

  • 1 large chicken breast about 250–300 g, sliced in half lengthways to make 2 thinner fillets
  • 1 tablespoon mango chutney
  • 1 tablespoon mayonnaise
  • 15 g desiccated coconut
  • 15 g panko breadcrumbs
  • 1 teaspoon mild curry powder
  • 1 lime zest of 1 lime + 1 tablespoon of lime juice
  • 1 tablespoon olive oil or melted butter
  • salt and freshly ground black pepper to taste
  • fresh coriander or lime wedges to serve (optional)

Instructions
 

  • Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper and lightly brush or spray it with oil.
  • In a shallow bowl, mix together the desiccated coconut, panko breadcrumbs, curry powder, lime zest, a pinch of salt, and black pepper. Drizzle in the olive oil (or melted butter) and lime juice, and toss to coat — this helps the crust turn golden and crisp in the oven.
  • In a small bowl, stir together the mango chutney and mayonnaise. This will act as both a flavour layer and the “glue” for the coconut coating.
  • Pat the chicken fillets dry with paper towels and season both sides lightly with salt and pepper. Place them on the prepared tray, then spread the mango chutney mixture evenly over the top of each fillet.
  • Press the coconut and breadcrumb mixture firmly onto the top of each chicken piece. The mango chutney mayo layer will help it stick.
  • Place the tray in the preheated oven and bake for 20–25 minutes, or until the crust is golden brown and the chicken is cooked through (internal temperature should reach 74°C / 165°F).
  • Allow the chicken to rest for a couple of minutes, then serve with a squeeze of lime and a sprinkle of fresh coriander.

Nutrition

Calories: 401kcalCarbohydrates: 24gProtein: 27gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 73mgSodium: 291mgPotassium: 553mgFiber: 4gSugar: 9gVitamin A: 49IUVitamin C: 3mgCalcium: 41mgIron: 2mg
Keyword Baked Coconut Chicken, Coconut Crusted Chicken, Coconut Crusted Chicken Breast
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