Description
Coconut chicken brings tropical flavors dancing across your plate with bold Caribbean spices. Succulent marinated chicken creates a perfect balance of creamy coconut and zesty seasonings that you’ll crave again and again.
Ingredients
Scale
Protein Base:
- 4 boneless, skinless chicken breasts
Coating Ingredients:
- 1 cup unsweetened shredded coconut
- 1/2 cup breadcrumbs (use gluten-free for a gluten-free version)
- 2 tablespoons (30 milliliters) all-purpose flour (or coconut flour for gluten-free)
Seasoning and Binding:
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons (30 milliliters) olive oil (for frying)
- Fresh lime wedges (for serving)
- Fresh cilantro, chopped (for garnish)
Instructions
- Prepare three distinct shallow bowls for the coating process: one with a blend of shredded coconut, breadcrumbs, garlic powder, paprika, salt, and pepper; another with beaten egg; and the third with flour.
- Thoroughly pat the chicken breasts dry using paper towels to ensure optimal coating adhesion.
- Systematically dredge each chicken breast first in flour, creating a light, even layer that helps the subsequent coatings stick perfectly.
- Dip the flour-coated chicken into the beaten egg, allowing excess to drip off, which creates a sticky surface for the coconut mixture.
- Roll the egg-covered chicken in the coconut breadcrumb mixture, pressing gently to ensure a complete and uniform crust covers the entire surface.
- Warm olive oil in a large skillet over medium heat, allowing it to shimmer but not smoke.
- Carefully place the coated chicken breasts into the hot skillet, cooking for 4-5 minutes on each side until the exterior turns a rich golden brown and develops a crispy texture.
- For thicker chicken breasts, transfer the partially cooked pieces to a preheated 400°F (200°C) oven to complete cooking and ensure the internal temperature reaches 165°F (74°C).
- Remove the chicken from the oven and let it rest for 3-4 minutes to redistribute internal juices and maintain moisture.
- Plate the coconut chicken with fresh lime wedges and sprinkle chopped cilantro as a vibrant, citrusy garnish that complements the tropical flavors.
Notes
- Ensure chicken breasts are of even thickness by gently pounding them before coating to promote uniform cooking and prevent dry edges.
- Swap regular breadcrumbs with gluten-free alternatives like almond flour or crushed gluten-free crackers for celiac or gluten-sensitive diets.
- Toast coconut flakes beforehand for enhanced nutty flavor and extra crispiness, creating a more complex and rich coating texture.
- Use a meat thermometer to accurately check internal temperature, preventing overcooking and maintaining juicy, tender chicken meat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 420
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 100 mg