Description

This Crispy Coconut Chicken recipe delivers a flavorful and crunchy dish using shredded coconut, spices, and a light honey drizzle. The chicken breasts are first pan-fried in coconut oil to achieve a golden crust and then baked to ensure juiciness and cooked-through perfection. Perfect for a unique and delicious meal that combines tropical sweetness with savory spices, this recipe is easy to follow and sure to impress your taste buds.

Ingredients

Scale

Chicken and Coating

4 pieces Chicken Breasts (Tender boneless, skinless breasts work best)
2 large Eggs (Essential for coating)
1 cup Unsweetened Shredded Coconut (Opt for unsweetened to keep it healthier)
1/2 cup All-Purpose Flour (Or gluten-free flour as an alternative)
1/2 cup Panko Breadcrumbs (Optional for extra crunch)

Spices and Flavorings

1 teaspoon Garlic Powder (Savory depth)
1 teaspoon Onion Powder (Enhances savory taste)
1 teaspoon Salt (Adjust to taste)
1/2 teaspoon Black Pepper (Freshly ground gives the best flavor)
1 teaspoon Paprika (For color and sweetness)

Cooking Ingredients

1/2 cup Coconut Oil (Rich flavor for frying)
2 tablespoons Honey (Drizzle on top post-baking)

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the chicken later.
Prepare Dredging Stations: Set up three shallow dishes: one filled with all-purpose flour, one with beaten eggs, and one with a mixture of shredded coconut, garlic powder, onion powder, salt, black pepper, paprika, and optional panko breadcrumbs. This setup helps create the crispy coconut coating.
Prepare Chicken: If preferred, slice the chicken breasts into thinner pieces for quicker cooking and better coating adherence. Pat them dry with paper towels to remove excess moisture.
Coat Chicken: Dredge each chicken piece first in flour, then dip into the beaten eggs, and finally press into the coconut and spices mixture so it’s fully coated for maximum crunch and flavor.
Pan-Fry Chicken: Heat the coconut oil in a skillet over medium heat. Fry each chicken piece for 3-4 minutes on each side until they turn golden brown and develop a crispy crust.
Transfer and Honey Drizzle: Place the browned chicken pieces onto the prepared baking sheet and drizzle honey evenly over the top to add a touch of sweetness and glaze.
Bake to Finish: Bake the chicken in the preheated oven for 10-12 minutes or until the internal temperature reaches 165°F (74°C) to ensure the chicken is fully cooked and juicy.
Rest and Serve: Allow the chicken to rest briefly after baking to let the juices redistribute, then serve warm and enjoy your crispy coconut chicken.

Notes

Using unsweetened shredded coconut keeps the dish healthier and prevents extra sweetness.
Slicing the chicken into thinner pieces helps with faster, more even cooking and better coating coverage.
Optional panko breadcrumbs provide an extra crunchy texture if desired.
Adjust seasoning and honey quantity to your taste preferences.
Make sure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.