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Coconut Crusted Chicken with Plum Dipping Sauce

coconut chicken

When I was in tropical South East Asia, where coconut palms are abound, I was looking for something to quell the heat and humidity.

This refreshing gluten free chicken dish, adapted from coconut shrimp, is served with a plum dipping sauce inspired by the tangy taste of tamarinds, which are a sort of Indian date and contains cardamom, a spice that is commonly used in their cuisine.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 1 pound chicken tenderloins or chicken breasts, sliced into long, 1″ thick strips
  • 1/2 cup coconut flour (you can also use corn meal or gluten-free panko crumbs)
  • 2 eggs
  • 1 1/2 cups shredded, sweetened coconut
  • 6 tbsp. canola oil

Plum Dipping Sauce

  • 5 ripe plums, diced
  • 3 tbsp. lime juice
  • 1/4 cup sugar
  • 1 tsp. cinnamon
  • 1 tsp. cardamom


1. Beat eggs and put aside

2. In a separate bowl, combine coconut flour and shredded coconut

3. Dip chicken in egg mixture and then cover in coconut crumbs

4. Fry in oil, approximately 3 minutes per side (depending on thickness of chicken), until golden brown

5.  In a small saucepan, combine plums, limejuice and sugar and bring to a boil. Then, cook for 10-15 minutes until plums soften

6. Let cool and add cardamom and cinnamon

7.  Serve chicken with plum dipping sauce at room temperature