Cayenne Coconut Crusted Chicken
Crispy, golden, and bursting with bold flavor, this Cayenne Coconut Crusted Chicken is a show-stopping dish that effortlessly balances heat and sweetness. Tender chicken breasts are coated in a vibrant blend of unsweetened coconut flakes, panko breadcrumbs, and a kick of cayenne pepper, then pan-seared to perfection and finished in the oven for a crunchy exterior and juicy center. With hints of paprika adding smoky depth, this easy-to-make recipe is ready in just 30 minutes, making it perfect for weeknight dinners or meal prepping. Pair it with a tangy dipping sauce, a fresh salad, or steamed vegetables for a versatile, crowd-pleasing meal that will delight your taste buds. This chicken recipe delivers both texture and flavor, making it an irresistible choice for anyone craving a tropical twist with a spicy flair.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Coconut flakes (unsweetened)
- 1 cup Panko breadcrumbs
- 1 teaspoon Cayenne pepper
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 0.5 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 0.25 cup Vegetable oil
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
In a shallow dish, combine the coconut flakes, panko breadcrumbs, cayenne pepper, paprika, salt, and pepper. Mix well to create the crust mixture.
Place the all-purpose flour in a second shallow dish.
In a third shallow dish, whisk together eggs and milk to create the egg wash.
Take each chicken breast and pound it gently with a meat mallet to ensure even thickness (about 1/2 inch).
Dredge one chicken breast in the flour, ensuring it is evenly coated. Shake off any excess flour.
Dip the floured chicken breast into the egg wash, coating it completely.
Press the chicken breast firmly into the coconut-panko mixture, pressing to adhere the crust evenly. Repeat with the remaining chicken breasts.
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts and cook for 2-3 minutes per side, or until golden brown. Do not overcrowd the pan; cook in batches if necessary.
Transfer the browned chicken breasts to the prepared baking sheet. Bake in the oven for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Serve the Cayenne Coconut Crusted Chicken with a dipping sauce of your choice or alongside a fresh salad or steamed vegetables.
Nutrition Facts
Calories |
810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 20.7 g | 104% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 883 mg | 38% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 4.7 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 70 mg | 5% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 666 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
