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
Scale
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.
