If you have a craving for a dish that’s crispy, sweet, and irresistibly tropical, the Coconut Chicken with Honey Glaze Recipe will quickly become your new favorite go-to. Imagine tender chicken breasts enrobed in a crunchy coconut and panko crust, then perfectly baked to golden perfection and drizzled with a luscious honey glaze that adds just the right touch of sweetness. This dish strikes a perfect balance between comforting and exotic flavors, making every bite a little celebration of texture and taste.
Ingredients You’ll Need
These ingredients are as straightforward as they are essential—each one plays a crucial role in building the flavor, crunch, and beautiful color that make this recipe shine. You’ll appreciate how simple pantry staples and fresh elements come together effortlessly in this delightful dish.
- 2 chicken breasts: The main star providing tender, juicy protein.
- 1 cup unsweetened shredded coconut: Adds sweet, toasty flavor and crunchy texture.
- 1/2 cup all-purpose flour: Creates a dry base to help coatings stick evenly.
- 2 large eggs: Acts as the perfect binder to hold the crust on the chicken.
- 1 teaspoon garlic powder: Brings subtle, savory warmth to the coating.
- 1 teaspoon onion powder: Enhances the savory depth without overpowering.
- 1/2 teaspoon salt: Balances and intensifies the overall flavor.
- 1/2 teaspoon black pepper: Adds a gentle bite and complexity.
- 1/2 teaspoon paprika: Provides color and a mild smoky note.
- 1 tablespoon coconut oil: Perfect for frying with a hint of coconut aroma.
- 1 tablespoon honey: The sweet glaze that finishes the dish with a glossy richness.
- 1/2 cup panko breadcrumbs: Gives an irresistible airy crunch to the crust.
How to Make Coconut Chicken with Honey Glaze Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it so your chicken won’t stick after its crispy skillet sear.
Step 2: Set Up Your Coating Stations
Place the all-purpose flour in a shallow dish for the initial dredge. Next, beat the eggs in a second dish until smooth. Finally, combine the shredded coconut, garlic powder, onion powder, salt, black pepper, paprika, and panko breadcrumbs in a third bowl, mixing until everything is evenly incorporated.
Step 3: Prep the Chicken
If you want thinner pieces, slice each chicken breast horizontally to create four even pieces; otherwise, leave them whole. Pat the chicken dry with paper towels to ensure the coating adheres flawlessly.
Step 4: Dredge and Coat the Chicken
First, thoroughly coat each piece with flour, shaking off any excess. Then dip them into the beaten eggs, ensuring every inch is covered. Finally, press the chicken into the coconut and breadcrumb mixture so the crust sticks securely and evenly on all sides.
Step 5: Pan-Sear for Crispy Perfection
Heat coconut oil in a large skillet over medium heat until shimmering. Add the coated chicken in batches, taking care not to crowd the pan. Cook for 3 to 4 minutes on each side until the crust turns a gorgeous golden brown and the chicken is crispy.
Step 6: Bake and Glaze
Transfer the browned chicken to your prepared baking sheet. Drizzle honey evenly over the top of each piece, then slide the tray into your preheated oven. Bake for 10 to 12 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the crust is beautifully golden and crisp.
Step 7: Rest and Serve
Allow the chicken to rest for a couple of minutes after baking. This helps lock in the juices and makes the Coconut Chicken with Honey Glaze Recipe even more tender and delicious when served.
How to Serve Coconut Chicken with Honey Glaze Recipe
Garnishes
A sprinkle of chopped fresh cilantro or parsley adds a fresh pop of color and brightness. A light drizzle of extra honey right before serving enhances the sweetness. For a little punch, a squeeze of lime juice or a few red pepper flakes can create a delightful contrast.
Side Dishes
This dish pairs beautifully with light, fresh sides such as a crisp green salad, steamed jasmine rice, or coconut-infused quinoa. Roasted vegetables or a tangy coleslaw complement the sweet and savory balance perfectly and round out the meal.
Creative Ways to Present
Serve the chicken sliced over a bed of mixed greens drizzled with a citrus vinaigrette for a vibrant, healthful presentation. Alternatively, stack the pieces in a sandwich or wrap with slaw and avocado for a fun, handheld option that’s perfect for lunch or casual dinner.
Make Ahead and Storage
Storing Leftovers
Place leftover coconut chicken in an airtight container and refrigerate for up to 3 days. Keeping the honey glaze separate until reheating helps maintain the crispy texture.
Freezing
You can freeze cooked coconut chicken for up to 2 months by wrapping pieces tightly in plastic wrap and placing them in a freezer-safe container or bag. Thaw overnight in the refrigerator before reheating.
Reheating
For the best texture, reheat the chicken in a preheated oven at 350°F (175°C) on a baking sheet for about 10 minutes or until warmed through and crispy. Avoid microwaving if possible to keep the crust crunchy. Add honey glaze just before serving.
FAQs
Can I use coconut milk instead of shredded coconut?
The shredded coconut provides crunch and texture that coconut milk cannot replicate, so it’s best to stick to shredded coconut for this recipe.
Is this recipe suitable for gluten-free diets?
You can make it gluten-free by substituting the all-purpose flour and panko breadcrumbs with their gluten-free alternatives, ensuring the coating remains crisp and delicious.
Can I bake the chicken without pan-searing first?
While pan-searing adds that irresistible crispiness, you can bake the chicken directly. Just be aware the texture won’t be quite as crunchy without that initial sear.
How spicy is this Coconut Chicken with Honey Glaze Recipe?
This recipe is naturally mild and sweet, but you can add a pinch of cayenne pepper or chili flakes to the coating mix if you like a bit of heat.
What’s the best type of honey to use for the glaze?
Use a mild, floral honey like clover or wildflower honey to complement the coconut’s natural sweetness without overpowering the dish.
Final Thoughts
This Coconut Chicken with Honey Glaze Recipe is a delightful fusion of crispy, coconutty goodness and sweet, sticky glaze that’s bound to impress everyone at your table. Whether you’re cooking a weeknight dinner or entertaining guests, it’s a simple recipe that delivers big on flavor and texture. I can’t wait for you to try it and discover how this tropical twist on classic chicken becomes a quickly treasured favorite in your kitchen.
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Coconut Chicken with Honey Glaze Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 20m
- Total Time: 0h 35m
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
Delicious and crispy Coconut Chicken featuring a flavorful coating of shredded coconut, panko breadcrumbs, and aromatic spices, pan-fried to golden perfection and finished in the oven with a drizzle of honey for a subtle sweetness. This recipe combines textures and tropical flavors for a unique and satisfying chicken dish.
Ingredients
Chicken
- 2 chicken breasts
Coating Mix
- 1 cup unsweetened shredded coconut
- 1/2 cup all-purpose flour
- 1/2 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Wet Ingredients
- 2 large eggs
- 1 tablespoon coconut oil
- 1 tablespoon honey
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Prepare Flour: Place the all-purpose flour in a shallow dish or bowl on your countertop.
- Beat Eggs: In a second shallow dish or bowl, crack the two large eggs and lightly beat them with a fork until yolks and whites are fully combined.
- Mix Coating: Combine the unsweetened shredded coconut, garlic powder, onion powder, salt, black pepper, paprika, and panko breadcrumbs in a third shallow dish or bowl. Mix well until evenly distributed.
- Prepare Chicken: Slice the chicken breasts in half horizontally to create four thinner pieces if desired or leave whole for thicker pieces. Pat dry with paper towels to remove excess moisture.
- Flour Coat: Dredge each chicken piece in flour, coating fully and shaking off excess.
- Egg Dip: Dip the floured chicken into the beaten eggs, coating the entire surface.
- Coconut Breadcrumb Coat: Press the egg-coated chicken into the coconut breadcrumb mixture to coat all sides evenly.
- Heat Oil: Heat a large skillet over medium heat and add the coconut oil, allowing it to melt and coat the pan bottom.
- Pan-Fry Chicken: Once oil is hot and shimmering, add coated chicken breasts in batches if needed. Cook for 3-4 minutes per side until golden brown and crispy.
- Transfer to Baking Sheet: Move browned chicken pieces to the prepared baking sheet.
- Add Honey: Drizzle honey evenly over the top of each chicken piece on the baking sheet.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is golden and crispy.
- Rest: Remove chicken from oven and let rest for a couple of minutes before serving.
- Serve: Serve immediately, garnished with extra honey or preferred sides.
Notes
- For extra crispiness, ensure the chicken is patted dry before dredging.
- Adjust spices according to taste preference.
- Use a meat thermometer to verify chicken reaches a safe internal temperature of 165°F (74°C).
- Panko breadcrumbs help create a lighter, crunchier texture compared to regular breadcrumbs.
- Honey drizzle can be substituted with maple syrup or left out for less sweetness.
