Ainsley Harriott Schnitzel-Style Crispy Coconut Chicken with Ginger Beer BBQ Sauce & Zesty Coleslaw Recipe

This Ainsley Harriott Schnitzel-Style Crispy Coconut Chicken is a golden and indulgent recipe, which calls for crunchy desiccated coconut and a bold homemade Ginger Beer BBQ Sauce. It’s the ultimate Caribbean twist on a classic crispy chicken dinner, ready in just 35 minutes.

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Ainsley Harriott Crispy Coconut Chicken Ingredients

For the Crispy Coconut Chicken

• • 4 large boneless, skinless chicken breasts

• • 75g (3oz) desiccated coconut

• • 75g (3oz) panko breadcrumbs

• • 40g (1½oz) plain flour

• • 2 large eggs, beaten

• • 1 tsp garlic powder

• • 1 tsp smoked paprika

• • ½ tsp ground allspice

• • ½ tsp sea salt

• • Freshly ground black pepper

• • 3 tbsp sunflower oil (for frying)

For the Ginger Beer BBQ Sauce

• • 200ml (7fl oz) ginger beer (not diet)

• • 3 tbsp tomato ketchup

• • 2 tbsp dark soy sauce

• • 1 tbsp dark brown sugar

• • 1 tbsp apple cider vinegar

• • 1 tsp smoked paprika

• • 1 garlic clove, crushed

• • ½ tsp ground ginger

• • Pinch of cayenne pepper

For the Zesty Coleslaw

• • ¼ white cabbage, finely shredded

• • 2 medium carrots, peeled and grated

• • 3 spring onions, finely sliced

• • 3 tbsp mayonnaise

• • 1 tbsp Greek yoghurt

• • Zest and juice of 1 lime

• • 1 tsp honey

• • ½ tsp celery salt

• • Freshly ground black pepper

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How To Make Ainsley Harriott Crispy Coconut Chicken

1. 1. Make the coleslaw first: In a large bowl, combine the shredded white cabbage, grated carrots, and sliced spring onions. In a separate small bowl, whisk together the mayonnaise, Greek yoghurt, lime zest and juice, honey, and celery salt. Pour the dressing over the vegetables and toss thoroughly to coat. Season with black pepper, cover, and refrigerate until serving — it improves as it sits.

1. 1. Make the Ginger Beer BBQ sauce: Combine the ginger beer, ketchup, dark soy sauce, brown sugar, apple cider vinegar, smoked paprika, crushed garlic, ground ginger, and cayenne in a small saucepan. Bring to the boil, then reduce the heat and simmer for 12–15 minutes, stirring occasionally, until reduced by half and thick enough to coat the back of a spoon. Set aside.

1. 1. Prepare the chicken: Place each chicken breast between two sheets of cling film and bash with a rolling pin to an even thickness of about 1.5cm — this is the schnitzel technique that ensures quick, even cooking all the way through.

1. 1. Set up the breading station: Lay out three shallow bowls — one with the seasoned flour (mixed with garlic powder, smoked paprika, allspice, salt and pepper), one with the beaten eggs, and one with the desiccated coconut and panko breadcrumbs combined.

1. 1. Bread the chicken: Dip each flattened chicken breast first into the seasoned flour and shake off any excess. Then dip into the beaten egg, letting the excess drip off. Finally, press firmly into the coconut-panko mixture, coating both sides generously and pressing so the crust adheres well.

1. 1. Fry the chicken: Heat the sunflower oil in a large frying pan over medium heat. Add the breaded chicken breasts — do not overcrowd the pan. Fry for 4–5 minutes per side until deeply golden and cooked through with no pink remaining in the centre.

1. 1. Serve: Slice the crispy coconut chicken diagonally and arrange on plates. Drizzle generously with the warm Ginger Beer BBQ Sauce and serve alongside the zesty coleslaw. Add extra sauce on the side for dipping.

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Recipe Tips

• • Bash the chicken evenly: The schnitzel technique is non-negotiable — uneven thickness means the thin parts dry out before the thick parts cook through. Take 30 seconds to bash each breast to an even 1.5cm and it makes an enormous difference to the final result.

• • Panko + coconut combination: Do not use regular breadcrumbs here. Panko creates the airy, shatteringly crispy coating — the desiccated coconut then adds a layer of sweet, toasted crunch that makes this entirely different from a standard schnitzel.

• • Ginger beer — full sugar only: Diet or low-sugar ginger beer will not reduce into a sticky glaze. The natural sugars in full-sugar ginger beer are what caramelise and give the sauce its glossy, coating consistency.

• • Press the coating firmly: When pressing the chicken into the coconut-panko mix, use your palm to press firmly for 3–4 seconds. A coating that’s been properly pressed on will not fall off in the pan.

• • Oil temperature: Medium heat is correct. High heat burns the coconut before the chicken cooks through. If the coconut is browning too fast, lower the heat slightly and allow more time per side.

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💡 Make It Your Own — Creative Twists

• • Swap chicken breasts for chicken thighs — boneless, skinless thighs are juicier and more forgiving than breast meat; bash them flat the same way and fry for 5–6 minutes per side for a richer, more flavourful result

• • Make it a burger — slice the cooked crispy coconut chicken and stack in a brioche bun with the zesty coleslaw piled on top, a drizzle of Ginger Beer BBQ Sauce, and sliced pickles for a Caribbean-style chicken burger that beats any fast food version

• • Try the BBQ sauce as a marinade — double the sauce batch, reserve half, and marinate chicken wings or pork ribs in the other half overnight before grilling for a completely different but equally outstanding dish

• • Add a scotch bonnet to the BBQ sauce — finely chop and de-seed one scotch bonnet and stir in during simmering for a fiery Caribbean heat that transforms the sauce from sweet-smoky to genuinely volcanic

• • Make it gluten-free — swap the plain flour for rice flour and use gluten-free panko breadcrumbs; the desiccated coconut is naturally gluten-free, so the coating stays just as crispy and golden

• • Serve over rice and peas instead of coleslaw for a hearty one-plate Caribbean dinner — the Ginger Beer BBQ Sauce soaks into the rice beautifully and turns this into a full Nassau-inspired feast

• • Pair with the Bahamian-Style Coleslaw already on this site — the ginger-lime slaw is an even bolder match for the coconut chicken than the zesty coleslaw included here, and the two together make an unbeatable Caribbean spread

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What To Serve With Ainsley Harriott Crispy Coconut Chicken

• • Zesty Coleslaw: Included in this recipe — the cool, lime-dressed slaw is the perfect fresh contrast to the hot, crispy coconut crust

• • Rice and Peas: The ultimate Caribbean side — coconut milk and kidney beans make the most comforting base for this dish

• • Fried Plantain: Sweet, caramelised plantain echoes the coconut sweetness in the chicken coating and adds a beautifully soft texture alongside the crunch

• • Extra Ginger Beer BBQ Sauce: Always serve the remaining sauce on the side — it doubles as a dipping sauce and goes on everything

• • Corn on the Cob: Chargrilled with a little jerk butter, this is a recurring Ainsley pairing throughout his Caribbean series

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How To Store Ainsley Harriott Crispy Coconut Chicken

• • Best served fresh: Crispy coconut chicken is at its absolute best served immediately straight from the pan. The coconut-panko crust begins to soften within 20 minutes as steam from the chicken migrates outward.

• • Refrigerate: Store leftover cooked chicken in an airtight container in the fridge for up to 2 days.

• • Reheat: Reheat in the oven at 200°C (180°C fan) for 12–15 minutes or in the air fryer at 190°C for 8 minutes to restore maximum crispiness. Never reheat in the microwave — the coating turns soft and rubbery.

• • Ginger Beer BBQ Sauce: Store in a sealed jar in the fridge for up to 5 days. Reheat gently in a small saucepan with a splash of water to loosen it before serving.

• • Freeze: Bread the raw chicken and freeze uncooked on a tray. Once frozen solid, transfer to a freezer bag and store for up to 1 month. Cook from frozen at 200°C for 25–30 minutes, turning halfway.

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Nutrition Facts (per serving, based on 4 servings)

Nutrient	Amount
Calories	~480 kcal
Protein	42g
Carbohydrates	28g
Fat	22g
Saturates	7g
Sugar	9g
Salt	1.4g

Nutrition estimated per serving including sauce and coleslaw, without rice or additional sides.

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FAQs

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Try More Ainsley Harriott Recipes:

• • Ainsley Harriott Junkanoo Jerk Chicken with Guava Glaze

• • Ainsley Harriott Carnival Rum Punch Chicken Wings