Description
Crispy and flavorful Coconut Chicken featuring tender chicken breasts coated in a crunchy coconut and panko breadcrumb crust, pan-fried to golden perfection, then finished in the oven for a juicy and delicious meal.
Ingredients
Scale
Chicken
- 2 pounds chicken breasts, boneless and skinless
Dry Coating Mix
- 1 cup shredded coconut
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 cup panko breadcrumbs
Wet Coating Mix
- 2 large eggs
- 1/4 cup coconut milk
Cooking Oil
- 2 tablespoons olive oil
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for finishing the chicken after frying.
- Prepare Baking Sheet: Place a baking sheet in the oven and lightly coat it with cooking spray or a small amount of olive oil to prevent sticking.
- Dry Chicken: Pat the chicken breasts dry with paper towels to remove excess moisture for better coating adherence.
- Slice Chicken: Slice the chicken breasts into smaller, evenly sized pieces if you prefer tenders, or leave whole for full breasts.
- Mix Dry Ingredients: In a shallow dish, combine flour, salt, black pepper, and garlic powder for the initial dredge.
- Mix Wet Ingredients: Whisk the two eggs with coconut milk in a separate shallow dish until well combined.
- Prepare Coconut Coating: In a third shallow dish, mix shredded coconut and panko breadcrumbs evenly.
- Flour Dredge: Coat each chicken piece in the flour mixture, covering both sides evenly and shaking off excess.
- Egg Wash: Dip the floured chicken pieces into the egg and coconut milk mixture, ensuring full coverage.
- Coconut Breadcrumb Coating: Transfer the wet chicken to the coconut and breadcrumb mixture, pressing gently to coat thoroughly on all sides.
- Heat Oil: Heat olive oil in a large skillet over medium heat until hot.
- Pan-Fry Chicken: Place coated chicken in the skillet without overcrowding, cooking for 3 to 4 minutes per side until golden brown and crispy.
- Transfer to Baking Sheet: Carefully move the browned chicken pieces to the prepared baking sheet.
- Bake Chicken: Bake in the preheated oven for 10 to 15 minutes until fully cooked and internal temperature reaches 165°F (74°C).
- Rest Chicken: Remove from oven and let the chicken rest for a few minutes to retain juices.
- Serve: Serve the coconut chicken with your favorite dipping sauce or a fresh salad for a delicious meal.
Notes
- Patting the chicken dry helps the coating stick better and results in a crispier crust.
- Using panko breadcrumbs gives extra crunch compared to regular breadcrumbs.
- Pressing the coating mixture firmly onto the chicken ensures a thicker, crispier crust.
- Cooking the chicken first in a skillet and then finishing in the oven prevents burning while ensuring thorough cooking.
- Letting the chicken rest after baking helps keep it juicy.
- Adjust seasoning to taste if preferred spicier or more savory.
