Description
Savor the delightful Coconut Chicken, a culinary journey blending tropical flavors with tender, succulent meat. Crispy exterior and creamy coconut coating promise a mouthwatering experience that transports you to a Caribbean paradise.
Ingredients
Scale
Main Protein:
- 1 ½ pounds (680 grams) boneless, skinless chicken breasts (or tenders)
Coating Ingredients:
- 1 cup shredded coconut (sweetened or unsweetened)
- ½ cup panko breadcrumbs (or regular breadcrumbs)
- ½ cup all-purpose flour
- 2 eggs
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Cooking and Serving Ingredients:
- ½ cup coconut oil (or vegetable oil)
- Sweet chili sauce
- Honey mustard
- Pineapple salsa
Instructions
- Prepare the chicken by meticulously cutting the breasts into uniform bite-sized morsels, ensuring consistent cooking.
- Create three separate preparation stations: one for seasoned flour, another for whisked eggs, and the third for coconut and panko mixture.
- Season the flour blend with aromatic spices including salt, black pepper, garlic powder, and paprika to develop complex flavor profiles.
- Methodically coat each chicken piece by first dredging in the seasoned flour mixture, gently removing excess powder.
- Immerse the floured chicken into the egg wash, allowing complete and even coverage for optimal breading adhesion.
- Carefully press the egg-coated chicken into the coconut and panko breadcrumb mixture, ensuring a comprehensive and crispy exterior.
- For pan-frying, heat coconut oil in a large skillet until it reaches a moderate temperature that promotes even browning.
- Carefully place chicken pieces into the hot oil, cooking in small batches to maintain optimal oil temperature and prevent overcrowding.
- Fry each piece for 3-4 minutes per side, watching for a golden-brown crust and ensuring internal temperature reaches 165°F.
- Alternatively, for a healthier option, arrange coated chicken on a parchment-lined baking sheet and lightly mist with cooking spray.
- Bake in a preheated 400°F oven, rotating midway through cooking to guarantee uniform crispiness and thorough cooking.
- Once cooked, transfer chicken to a paper towel-lined plate to absorb excess oil and allow slight cooling.
- Serve immediately with complementary dipping sauces, presenting the crispy coconut chicken while it maintains its peak texture and temperature.
Notes
- Prevent Soggy Coating by ensuring each chicken piece is thoroughly drained after egg wash, allowing excess to drip off before coating with coconut mixture.
- Customize Crunch by mixing different breadcrumb types like panko and traditional for varied texture and enhanced flavor profile.
- Temperature Control matters significantly – use a meat thermometer to guarantee chicken reaches 165°F without overcooking, maintaining juicy interior and crispy exterior.
- Gluten-Free Adaptation is possible by substituting regular flour with almond flour or gluten-free flour blend, keeping the recipe accessible for different dietary needs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 470
- Sugar: 6 g
- Sodium: 360 mg
- Fat: 28 g
- Saturated Fat: 24 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 120 mg