Coconut Chicken Breasts
Transform your dinner routine with these crispy, oven-baked Coconut Chicken Breasts—an irresistible combination of tender chicken and a crunchy, golden coating. This recipe blends unsweetened coconut flakes with panko bread crumbs for a light yet flavor-packed crust, while a touch of garlic powder and paprika infuses the chicken with aromatic seasoning. Perfectly baked in just 25 minutes, these juicy chicken breasts are healthier than fried alternatives, thanks to a light mist of cooking spray or a drizzle of oil. Serve them with your favorite dipping sauce or a refreshing salad for a balanced and satisfying meal. Ideal for weeknight dinners or casual gatherings, this dish is sure to impress with its tropical-inspired twist and wholesome ingredients.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1.5 cups Coconut flakes (unsweetened)
- 0.5 cups Panko bread crumbs
- 0.5 cups All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 as needed Cooking spray or vegetable oil
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil, and lightly grease it with cooking spray or a small amount of vegetable oil.
In a shallow dish, combine the coconut flakes and panko bread crumbs. Mix well and set aside.
In a second shallow dish, add the all-purpose flour along with the garlic powder, paprika, salt, and black pepper. Mix until evenly combined.
In a third shallow dish, whisk the eggs together with the milk until fully blended.
Pat the chicken breasts dry with paper towels. Working one at a time, dredge each chicken breast in the seasoned flour, shaking off any excess.
Dip the floured chicken breast into the egg mixture, ensuring it is fully coated.
Press the chicken breast into the coconut and panko mixture, gently pressing to help the coating adhere evenly on all sides. Repeat with the remaining chicken breasts.
Place the coated chicken breasts onto the prepared baking sheet, leaving space between them to ensure even cooking.
Lightly spray the tops of the chicken breasts with cooking spray or drizzle with a small amount of vegetable oil for extra crispiness.
Bake in the preheated oven for 20-25 minutes, or until the coconut crust is golden brown and the chicken reaches an internal temperature of 165°F (74°C).
Remove from the oven and let the chicken rest for 5 minutes before serving.
Serve warm with your favorite dipping sauce or alongside a light salad for a complete meal.
Nutrition Facts
Calories |
745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 26.7 g | 133% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 764 mg | 33% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 4.0 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 61 mg | 5% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 688 mg | 15% | |
*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.
