Description
Crunchy Coconut Chicken features tender, juicy chicken coated in a crispy coconut-panko crust, delivering a perfect balance of savory spices and subtle sweetness. This quick and easy recipe is perfect for busy weeknights or entertaining guests, offering a flavorful, crunchy dish that can be fried or baked for a lighter option.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breasts or thighs, trimmed and sliced into strips or bite-sized pieces
Coating
- 1/2 cup shredded unsweetened coconut
- 1/2 cup panko breadcrumbs (or gluten-free panko for gluten-free option)
- 1/2 cup all-purpose flour (or gluten-free flour for gluten-free option)
- 2 large eggs, beaten
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
For Cooking
- Oil for frying (neutral oil or coconut oil) or cooking spray for baking
Instructions
- Prepare the Chicken: Trim any excess fat from the chicken breasts or thighs and slice them into strips or bite-sized pieces for even cooking and easy coating.
- Set Up Your Breading Station: In three shallow bowls, place the seasoned flour (flour mixed with salt, pepper, garlic powder, and paprika) in one, beaten eggs in the second, and a mixture of shredded coconut and panko breadcrumbs in the third.
- Coat the Chicken: Dredge each chicken piece in the seasoned flour, shaking off any excess. Dip into the beaten eggs, ensuring they are fully moistened. Press firmly into the coconut-panko mixture, covering every side for a crunchy coating.
- Cook to Perfection: Heat oil in a skillet over medium heat and fry chicken pieces until golden brown and crispy, about 3-4 minutes per side. Alternatively, preheat oven to 400°F (200°C) and bake coated chicken on a parchment-lined baking sheet for 15-20 minutes, flipping halfway through.
- Drain and Serve: Place cooked chicken on a paper towel-lined plate to absorb excess oil and keep the coating crisp. Serve hot for best flavor and crunch.
Notes
- Use unsweetened coconut to ensure the coating isn’t overly sweet and the savory flavors stand out.
- Press the coconut and breadcrumb coating firmly onto the chicken to help it cling and create maximum crunch.
- Fry or bake in batches to avoid overcrowding, which can cause soggy coating.
- Opt for fresh spices and high-quality coconut for the best flavor.
- Let the chicken rest for a couple of minutes before serving to allow the coating to set properly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Baking or Frying
- Cuisine: Fusion/Tropical
Nutrition
- Serving Size: 1 serving (approx. 4 oz chicken)
- Calories: 350
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: coconut chicken, crunchy chicken, quick chicken recipe, tropical chicken, gluten-free chicken, baked coconut chicken, fried coconut chicken
