Oven Fried Coconut Chicken
Get ready to transform weeknight dinners with this irresistible Oven Fried Coconut Chicken! This healthier twist on fried chicken combines juicy, tender chicken breasts with a golden, crispy coating made from panko breadcrumbs and shredded unsweetened coconut. Baked to perfection and seasoned with a flavorful blend of paprika, garlic powder, salt, and pepper, this dish delivers all the crunch you love—without the deep fryer. Quick to prepare and ready in under 45 minutes, it's the perfect recipe for busy families or a casual dinner party. Serve it with a tangy dipping sauce or alongside a fresh salad for a tropical-inspired meal that’s sure to impress. Whether you're looking for a baked chicken recipe or something with a coconut twist, this dish is a must-try!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup Panko breadcrumbs
- 1 cup Shredded unsweetened coconut
- 0.5 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- Cooking spray
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and lightly spray with cooking spray.
Prepare three shallow bowls or plates for breading. In the first bowl, add the all-purpose flour. In the second bowl, whisk together the eggs and milk. In the third bowl, mix the panko breadcrumbs, shredded coconut, paprika, garlic powder, salt, and black pepper.
Pat the chicken breasts dry with paper towels. If the chicken breasts are thick, slice them in half horizontally to create thinner cutlets.
Dredge each chicken piece in the flour, ensuring it is fully coated and shake off any excess.
Dip the floured chicken into the egg mixture, coating it completely.
Press the chicken into the breadcrumb and coconut mixture, ensuring an even coating on all sides. Lightly press to help the coating adhere.
Place the coated chicken pieces onto the prepared baking sheet, spacing them apart.
Lightly spray the tops of the chicken with cooking spray to help them crisp up in the oven.
Bake in the preheated oven for 20-25 minutes, flipping the chicken halfway through, 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 oven and let it rest for 5 minutes before serving.
Nutrition Facts
Calories |
640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 882 mg | 38% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 4.1 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 75 mg | 6% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 644 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.
