Description
A delicious and crispy Coconut Chicken recipe that features tender chicken strips coated in a crunchy coconut and panko breadcrumb mixture. Perfectly fried to golden perfection, this Asian-inspired dish is a tropical delight that will satisfy your cravings for a flavorful and crunchy main course.
Ingredients
Scale
Chicken:
- 1 ½ pounds boneless, skinless chicken breasts cut into strips
Breading:
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 1/2 cup panko breadcrumbs
- 1/2 cup sweetened shredded coconut
- 1/4 cup unsweetened shredded coconut
For Frying:
- Vegetable oil
Garnish:
- Chopped cilantro or green onion (optional)
Instructions
- Prepare the Chicken: Pat the chicken strips dry with paper towels.
- Breading Station: In one shallow bowl, mix flour, salt, and pepper. In a second bowl, add the beaten eggs. In a third bowl, combine the panko, sweetened coconut, and unsweetened coconut.
- Coat the Chicken: Dredge each chicken strip in the flour, dip into the egg, then coat thoroughly in the coconut-panko mixture.
- Fry the Chicken: Heat vegetable oil in a skillet over medium heat. Fry the chicken in batches for 3–4 minutes per side or until golden brown and cooked through. Drain on paper towels.
- Serve: Serve hot, garnished with chopped cilantro or green onion if desired.
Notes
- Serve with a sweet chili dipping sauce, mango salsa, or a honey-lime yogurt sauce.
- To make it healthier, bake at 400°F for 20–22 minutes, flipping halfway through.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: About 4 chicken strips
- Calories: 460
- Sugar: 7 g
- Sodium: 470 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 115 mg
