Simple Baked Crispy Coconut Chicken
Delight your taste buds with this Simple Baked Crispy Coconut Chicken, a healthier take on classic fried chicken with a tropical twist. Juicy chicken breasts are coated in a flavorful blend of unsweetened shredded coconut, crunchy Panko breadcrumbs, and a medley of aromatic spices like garlic powder and paprika, creating an irresistible golden crust. This oven-baked recipe requires no frying, making it a lighter option while still delivering that satisfying crunch. Perfectly baked in just 25 minutes, these crispy chicken pieces are quick to prepare and ideal for weeknight dinners or entertaining guests. Serve them with a sweet chili sauce or tangy honey mustard for a mouthwatering finish. Whether you're searching for a kid-friendly meal or an easy appetizer, this crowd-pleasing dish is sure to become a new favorite in your kitchen.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup Unsweetened shredded coconut
- 0.5 cup Panko breadcrumbs
- 0.5 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 as needed Cooking spray
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil. Lightly spray with cooking spray.
Place the all-purpose flour in a shallow bowl or plate. Crack the eggs into another shallow bowl, add the milk, and whisk until well combined.
In a third shallow bowl, mix together the shredded coconut, Panko breadcrumbs, garlic powder, paprika, salt, and black pepper.
Pat the chicken breasts dry with a paper towel, then cut each chicken breast into strips approximately 1 inch wide, if desired, for easier breading and quicker cooking.
Dredge each piece of chicken in the flour, shaking off any excess. Dip the floured chicken into the egg mixture, ensuring it is evenly coated.
Roll the chicken in the coconut and breadcrumb mixture, pressing lightly to ensure the coating sticks well.
Place the coated chicken on the prepared baking sheet, leaving space between each piece to allow for even cooking.
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 to ensure even browning. The chicken is done when the coating is golden brown and the internal temperature reaches 165°F (74°C).
Serve immediately with your choice of dipping sauce, such as sweet chili sauce or a tangy honey mustard.
Nutrition Facts
Calories |
2189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.0 g | 117% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 947 mg | 316% | |
| Sodium | 3232 mg | 141% | |
| Total Carbohydrate | 92.8 g | 34% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 10.0 g | ||
| Protein | 243.9 g | 488% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 210 mg | 16% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 821 mg | 17% | |
*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.
