Crispy Coconut Chicken (Print Version)
Tender chicken in crispy coconut coating creating the perfect balance of savory and sweet with a hint of tropical flavor.
# Ingredients:
→ Main Ingredients
01 -
4 chicken breasts
02 -
1 cup unsweetened shredded coconut
03 -
1 cup all-purpose flour
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2 large eggs
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon salt
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1 teaspoon black pepper
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1 teaspoon paprika
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2 tablespoons coconut oil
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1 tablespoon honey
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1 cup panko breadcrumbs
# Steps to Follow:
01 -
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
02 -
Place the flour into a shallow dish, beat the eggs in a separate shallow dish, and in a third dish, mix the shredded coconut, garlic powder, onion powder, salt, black pepper, paprika, and panko breadcrumbs until combined.
03 -
Slice the chicken breasts in half horizontally to form thinner pieces, or leave them whole for thicker cuts. Pat dry with paper towels.
04 -
Dredge each chicken piece in the flour, shaking off the excess. Dip into the beaten eggs, ensuring full coverage, then press into the coconut breadcrumb mixture to coat evenly on all sides.
05 -
Heat a large skillet over medium heat with the coconut oil until hot. Cook the coated chicken pieces for 3-4 minutes per side, or until golden brown. Work in batches if necessary to avoid overcrowding.
06 -
Transfer the browned chicken pieces to the prepared baking sheet. Drizzle honey evenly over the top of each piece. Bake in the preheated oven for 10-12 minutes or until the internal temperature reaches 74°C (165°F).
07 -
Remove from oven and let the chicken rest for a few minutes. Serve immediately, optionally garnished with extra honey or a side of your choice.
# Additional Notes:
01 -
Press the coating onto the chicken firmly for extra crispiness. For a sweeter flavor, increase the honey drizzle. Substitute coconut oil with vegetable oil if preferred, though coconut oil enhances the tropical flavor.