Description
This Coconut Chicken recipe delivers a crispy, flavorful twist on classic chicken by combining the tropical sweetness of shredded coconut with crunchy panko breadcrumbs and a blend of savory spices. You can fry or bake the coated chicken for a golden, delicious meal that’s perfect for lunch or dinner.
Ingredients
Scale
Chicken
- 1 pound boneless, skinless chicken breasts
Breading
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 cup panko breadcrumbs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Cooking
- ½ cup coconut oil (for frying) or cooking spray (for baking)
Instructions
- Cut the Chicken: Cut the boneless, skinless chicken breasts into strips or bite-sized pieces to ensure even cooking throughout.
- Set Up Breading Station: Prepare three separate bowls: one with flour, one with beaten eggs, and one with a mixture of shredded coconut, panko breadcrumbs, salt, pepper, garlic powder, and paprika.
- Coat Chicken: Dredge each piece of chicken first in the flour, shaking off any excess. Then dip into the beaten eggs, allowing any excess to drip off before coating thoroughly in the coconut and breadcrumb mixture, pressing to adhere.
- Heat Oil or Preheat Oven: For frying, heat the coconut oil in a large skillet over medium heat until hot. If baking, preheat your oven to 400°F (200°C) and grease a baking sheet with cooking spray.
- Cook the Chicken: To fry, cook the chicken pieces in batches for approximately 4-5 minutes per side, or until golden brown and cooked through. To bake, arrange the coated chicken pieces on the prepared baking sheet and bake for 15-20 minutes until crispy and fully cooked.
- Check Doneness: Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (75°C) for safe consumption.
- Drain Excess Oil (if frying): After frying, transfer the chicken to a paper towel-lined plate to absorb any extra oil for a crispier finish.
- Garnish and Serve: Optionally, sprinkle the cooked coconut chicken with fresh herbs such as cilantro or parsley to enhance flavor and presentation before serving.
Notes
- You can choose either sweetened or unsweetened shredded coconut depending on your taste preference.
- For a healthier version, baking is recommended over frying.
- Ensure the oil is hot enough before frying to avoid greasy chicken.
- Leftover coconut chicken can be reheated in the oven to retain crispiness.
- Serve with dipping sauces like sweet chili or spicy mayo for extra flavor.
