Coconut Chicken Bites
Delight your taste buds with these crispy and flavorful Coconut Chicken Bites, a perfect blend of tender chicken and golden coconut coating! Featuring juicy, bite-sized pieces of chicken breast coated in a well-seasoned flour mix, dipped in egg, and rolled in a crunchy mixture of shredded coconut and panko breadcrumbs, these chicken bites are then fried to a perfect golden brown. The result? A delightful crunch with a tropical flair in every bite. Ready in just 30 minutes, this recipe is ideal for weeknight dinners, party appetizers, or family snacks. Serve them warm with a dipping sauce like sweet chili or honey mustard for an irresistible combination. Golden-fried and irresistibly tropical, these Coconut Chicken Bites are sure to be a hit!
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Recipe Information
Ingredients
- 2 pieces (boneless, skinless) Chicken breasts
- 0.5 cups All-purpose flour
- 1 teaspoons Garlic powder
- 1 teaspoons Paprika
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 large Eggs
- 1 cups Shredded unsweetened coconut
- 0.5 cups Panko breadcrumbs
- 0.5 cups (for frying) Vegetable oil
Instructions
Cut the chicken breasts into bite-sized pieces, about 1 inch each.
In a shallow bowl, combine the all-purpose flour, garlic powder, paprika, salt, and black pepper. Mix well.
In a separate shallow bowl, beat the eggs until fully mixed.
In a third shallow bowl, mix the shredded coconut and panko breadcrumbs.
Take each piece of chicken and dredge it in the flour mixture, coating evenly and shaking off any excess.
Dip the floured chicken piece into the beaten eggs, ensuring it is fully coated.
Press the chicken piece firmly into the coconut and panko mixture, making sure it is evenly covered.
Place the coated chicken pieces onto a plate or baking sheet and repeat this process for all chicken pieces.
Heat the vegetable oil in a large skillet over medium heat until it reaches 350°F (175°C). To test, drop a small piece of bread or batter into the oil—if it sizzles and browns, the oil is ready.
Fry the chicken pieces in batches, making sure not to overcrowd the skillet. Cook each side for about 3-4 minutes or until golden brown and the chicken is fully cooked (internal temperature of 165°F or 74°C).
Transfer the cooked chicken bites to a plate lined with paper towels to drain excess oil.
Serve the Coconut Chicken Bites warm with your favorite dipping sauce, such as sweet chili sauce or honey mustard.
Nutrition Facts
Calories |
660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 16.7 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 462 mg | 20% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 2.9 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 46 mg | 4% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 390 mg | 8% | |
*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.
