Coconut Crusted Chicken
Crispy, golden, and bursting with tropical flair, Coconut Crusted Chicken is a delicious twist on classic breaded chicken. Coated in a blend of unsweetened shredded coconut and crunchy panko breadcrumbs, each bite delivers a perfect balance of texture and flavor. A touch of paprika, garlic powder, and black pepper adds a savory kick, while the coconut creates a mildly sweet and nutty finish. Quick to prepare in just 35 minutes, this dish is fried to perfection using coconut or vegetable oil for an irresistibly crispy crust. Serve it with your favorite dipping sauces—like sweet chili, honey mustard, or lime aioli—for a crowd-pleasing main course or appetizer. Perfect for weeknight dinners or entertaining, this Coconut Crusted Chicken recipe brings a taste of the tropics to your table!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Unsweetened shredded coconut
- 1 cup Panko breadcrumbs
- 0.5 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Paprika
- 0.25 cup Vegetable oil or coconut oil (for frying)
Instructions
Place the chicken breasts between two sheets of plastic wrap or parchment paper and gently pound them with a meat mallet until they are about 1/2 inch thick. Cut the chicken into strips or keep them as whole breasts, depending on your preference.
In a shallow bowl, combine the shredded coconut and panko breadcrumbs. Mix together until evenly combined.
In another shallow bowl, add the flour, salt, black pepper, garlic powder, and paprika. Stir until blended.
In a third shallow bowl, whisk together the eggs and milk until smooth.
Dredge each piece of chicken in the flour mixture, shaking off any excess. Then dip the chicken into the egg mixture, allowing any excess to drip off. Finally, coat the chicken in the coconut and breadcrumb mixture, pressing gently to adhere the coating.
Heat a large skillet over medium heat and add the vegetable oil or coconut oil. Once the oil is hot, carefully place the coated chicken into the skillet. Do not overcrowd the pan; cook in batches if necessary.
Cook the chicken for 4-5 minutes on each side, or until the crust is golden brown and the chicken is cooked through (internal temperature should reach 165°F or 74°C).
Remove the chicken from the skillet and place it on a plate lined with paper towels to drain any excess oil.
Serve the coconut crusted chicken warm with your choice of dipping sauces, such as sweet chili sauce, honey mustard, or a tangy lime aioli.
Nutrition Facts
Calories |
2812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.9 g | 193% | |
| Saturated Fat | 66.9 g | 334% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 966 mg | 322% | |
| Sodium | 3407 mg | 148% | |
| Total Carbohydrate | 110.7 g | 40% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 11.7 g | ||
| Protein | 249.2 g | 498% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 227 mg | 17% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2564 mg | 55% | |
*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.
