Description
Elevate your weeknight dinner with this delicious Coconut Chicken recipe. Crispy, golden chicken strips coated in a flavorful coconut-panko crust, served with your choice of sweet chili sauce or honey mustard. A perfect balance of textures and flavors!
Ingredients
Scale
Chicken:
- 1 ½ pounds boneless, skinless chicken breasts (cut into strips)
Coating:
- 1 cup unsweetened shredded coconut
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
Egg Wash:
- 2 large eggs
- 2 tablespoons milk
Seasonings:
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Other:
- ½ cup vegetable oil (for frying)
- sweet chili sauce or honey mustard (for serving)
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare Coating: In one bowl, combine flour, garlic powder, paprika, salt, and black pepper.
- Whisk Egg Wash: In a second bowl, whisk eggs with milk.
- Coat Chicken: In a third bowl, mix shredded coconut with panko breadcrumbs. Dredge chicken strips in the flour mixture, dip in egg wash, then coat with coconut-panko mixture, pressing lightly to adhere.
- Fry Chicken: Heat oil in a large skillet over medium-high heat. Fry chicken in batches for 2 to 3 minutes per side until golden brown.
- Finish Baking: Transfer fried chicken to prepared baking sheet and finish cooking in the oven for 10 to 12 minutes until chicken is cooked through and reaches 165°F internally.
- Serve: Serve with sweet chili sauce or honey mustard.
Notes
- For a lighter version, bake the chicken at 400°F for 20 minutes, flipping halfway, instead of frying.
- This recipe also works well with chicken tenders or thighs.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying and Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 3g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 125mg
