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Crunchy Coconut Chicken

Crunchy Coconut Chicken
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Crunchy Coconut Chicken combines a golden, crispy coconut and panko coating with tender, juicy chicken breasts for a tropical and flavorful meal. This easy-to-make recipe is perfect for quick weeknight dinners or impressing guests, offering a delightful contrast of textures and a balance of sweet and savory flavors.

Ingredients

Scale

Main Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 cup shredded coconut (preferably fresh)
  • 1 cup panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Cooking oil (vegetable or coconut oil), about 1/4 cup for frying

Instructions

  1. Prepare the chicken: Trim any excess fat from the chicken breasts and gently pound them to an even thickness. This ensures the chicken cooks evenly and stays juicy.
  2. Set up your dredging stations: In the first shallow dish, mix the flour with salt, pepper, garlic powder, and smoked paprika. Beat the eggs in a second dish. In a third shallow dish, combine the shredded coconut and panko breadcrumbs for the crispy coating.
  3. Coat the chicken: Dip each chicken breast first into the flour mixture, shaking off any excess. Then dip it into the beaten eggs, followed by pressing it firmly into the coconut-panko mixture to fully coat every part of the chicken, ensuring maximum crunch.
  4. Cook the chicken: Heat oil in a skillet over medium heat. Carefully fry each coated chicken breast for approximately 4-5 minutes per side until golden brown and cooked through. Do not overcrowd the pan to maintain the oil temperature and crispiness.
  5. Drain and rest: Transfer the cooked chicken to a paper towel-lined plate to remove excess oil. Allow the chicken to rest briefly, which helps the crust stay crunchy and the juices settle before serving.

Notes

  • Press the coconut-panko mixture firmly onto the chicken to prevent the coating from falling off while cooking.
  • Maintain the oil temperature hot but not smoking to achieve a golden, non-greasy crust.
  • Pound chicken breasts to an even thickness for consistent cooking and to avoid dryness.
  • Use freshly shredded coconut for better flavor and texture; avoid sweetened or desiccated coconut.
  • Drain cooked chicken on paper towels to preserve crispiness and remove excess oil.

Nutrition

Keywords: crunchy coconut chicken, coconut crust chicken, crispy chicken recipe, tropical chicken dish, gluten-free chicken, quick dinner

Find it online: https://marygourmet.com/crunchy-coconut-chicken/