Description
A delightful dish pairing crunchy toasted coconut with juicy chicken, perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 4 boneless, skinless chicken thighs or breasts
- 1 cup unsweetened shredded coconut (toasted for more flavor)
- 1 cup panko breadcrumbs or fine breadcrumbs
- ½ cup all-purpose flour or cornstarch
- 2 large eggs, beaten
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Zest of one lime or lemon (optional)
- 3 tablespoons neutral oil (canola, vegetable, or light olive oil)
- 1 tablespoon butter (for finish; optional)
- Fresh cilantro or parsley, lime wedges, and a side sauce like sweet chili, mango chutney, or tangy yogurt dip
Instructions
- Pat the chicken dry and pound to even thickness if necessary.
- Season both sides with salt, pepper, and garlic powder.
- Set up three bowls: one with flour/cornstarch, one with beaten eggs, and the last with coconut, panko, and smoked paprika.
- Dredge each piece of chicken in the flour, dip into egg, then coat with the coconut-panko mixture.
- Rest the coated chicken on a wire rack for 10 minutes.
- Heat oil in a skillet over medium-high heat and add chicken, cooking for 3-5 minutes per side until golden and cooked through.
- Transfer to a rack to rest for 5 minutes and serve with lime wedges and herbs.
Notes
For a gluten-free version, use rice flour or gluten-free panko. To add nuttiness, substitute part of the coconut with chopped macadamia nuts or almonds. For a spicier kick, add cayenne or chili flakes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Crispy Coconut Chicken, easy chicken recipes, tropical chicken, sweet and savory chicken