Description
This Coconut Chicken is crispy on the outside, tender on the inside, and packed with delicious coconut flavor. Coated in shredded coconut and lightly fried or baked, this dish is perfect for a tropical-inspired meal or appetizer!
Ingredients
Units
Scale
For the Chicken:
- 1 1/2 lbs boneless, skinless chicken breasts (or tenders)
- 1 cup shredded coconut (sweetened or unsweetened)
- 1/2 cup panko breadcrumbs (or regular breadcrumbs)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 eggs
- 1/2 cup all-purpose flour
For Frying (Optional):
- 1/2 cup coconut oil (or vegetable oil)
Optional Dipping Sauces:
- Sweet chili sauce
- Honey mustard
- Pineapple salsa
Instructions
Step 1: Prep the Chicken
- Slice chicken breasts into tenders or bite-sized pieces.
- In a shallow dish, whisk eggs.
- In another dish, mix flour, salt, black pepper, garlic powder, and paprika.
- In a third dish, combine shredded coconut and panko breadcrumbs.
Step 2: Coat the Chicken
- Dredge each chicken piece in the flour mixture, shaking off excess.
- Dip into the egg mixture, coating well.
- Press into the coconut breadcrumb mixture, ensuring an even coating.
Step 3: Cook the Chicken
Frying Method:
- Heat coconut oil in a large skillet over medium heat.
- Fry chicken in batches for 3-4 minutes per side, until golden brown and cooked through (internal temp 165°F / 75°C).
- Transfer to a paper towel-lined plate to drain excess oil.
Baking Method:
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place coated chicken on the sheet and spray lightly with cooking oil.
- Bake for 20-25 minutes, flipping halfway, until golden and crispy.
Step 4: Serve & Enjoy!
- Serve hot with dipping sauces and enjoy!
Notes
- Make it gluten-free by using almond flour and gluten-free panko.
- Swap chicken for shrimp for a coconut shrimp version!
- Store leftovers in the fridge for up to 3 days, or freeze for up to 2 months.