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Crunchy Coconut Chicken

Crunchy Coconut Chicken
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Crunchy Coconut Chicken is a delicious and easy-to-make dish featuring tender chicken breasts or thighs coated in a crispy mixture of toasted sweetened shredded coconut and panko breadcrumbs. This golden, crunchy chicken pairs a subtle sweetness with savory flavors, perfect as an appetizer, main course, or in sandwiches and salads. It’s kid-friendly, versatile, and sure to impress with its tropical twist and satisfying texture.

Ingredients

Scale

Chicken

  • 1 lb boneless, skinless chicken breasts or thighs

Coating

  • 1 cup all-purpose flour (or almond flour for gluten-free)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs (or gluten-free breadcrumbs)
  • 1 cup sweetened shredded coconut flakes, toasted lightly
  • Optional spices: 1/2 tsp paprika and/or 1/2 tsp garlic powder

For Frying

  • Vegetable oil or coconut oil (enough for shallow frying, about 1/2 inch deep)

Instructions

  1. Prepare the Chicken: Trim any excess fat from the chicken breasts or thighs. Slice into even pieces to ensure uniform cooking. Pat dry thoroughly with paper towels to help the coating adhere.
  2. Set Up the Breading Station: Arrange three shallow bowls: one with the flour seasoned with salt, pepper, and optional spices; one with beaten eggs; and one with a combined mixture of toasted panko breadcrumbs and sweetened shredded coconut.
  3. Coat the Chicken: Dredge each chicken piece first in the flour, shaking off any excess. Then dip into the beaten eggs, ensuring even coverage. Finally, press firmly into the coconut and panko mixture to fully coat each piece.
  4. Cook the Chicken: Heat vegetable or coconut oil in a skillet over medium heat to about 350°F (175°C). Carefully place coated chicken pieces into the hot oil without overcrowding. Fry for 3-4 minutes per side until golden brown and cooked through, maintaining a crispy crust.
  5. Drain and Serve: Remove chicken from the skillet and drain on paper towels to remove excess oil. Serve immediately to enjoy maximum crunch.

Notes

  • Use fresh or fresh-toasted coconut flakes for enhanced flavor and crunch.
  • Pat chicken thoroughly dry before breading to prevent sogginess.
  • Fry in batches to avoid overcrowding and maintain oil temperature.
  • Let coated chicken rest for 5 minutes before frying to help the coating adhere.
  • Maintain oil temperature around 350°F (175°C) to avoid burning the coconut flakes.

Nutrition

Keywords: coconut chicken, crunchy chicken, tropical chicken recipe, fried chicken, gluten-free chicken, crispy coconut chicken, quick chicken recipe

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