Description

This Crispy Coconut Chicken recipe delivers a perfect balance of tropical sweetness and savory flavors, with a crunchy coconut crust and tender, juicy chicken inside. The chicken is lightly pan-fried in coconut oil for a golden crisp exterior, then finished in the oven to ensure thorough cooking. A drizzle of honey adds a delightful touch of sweetness that complements the coconut perfectly, making this dish a crowd-pleaser ideal for family dinners or special occasions.

Ingredients

Scale

Chicken

4 pieces Chicken Breasts (Tender boneless, skinless breasts work best.)

Coating

1/2 cup All-Purpose Flour (Or gluten-free flour as an alternative.)
2 large Eggs (Essential for coating.)
1 cup Unsweetened Shredded Coconut (Opt for unsweetened to keep it healthier.)
1 teaspoon Garlic Powder (Savory depth.)
1 teaspoon Onion Powder (Enhances savory taste.)
1 teaspoon Salt (Adjust to taste.)
1/2 teaspoon Black Pepper (Freshly ground gives the best flavor.)
1 teaspoon Paprika (For color and sweetness.)
1/2 cup Panko Breadcrumbs (Optional for extra crunch.)

Cooking

1/2 cup Coconut Oil (Rich flavor for frying.)
2 tablespoons Honey (Drizzle on top post-baking.)

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the chicken after frying.
Prepare Dredging Stations: Set up three shallow dishes: one with all-purpose flour, one with the beaten eggs, and one with a mixture of shredded coconut, garlic powder, onion powder, salt, black pepper, paprika, and panko breadcrumbs (if using) for coating the chicken.
Prepare Chicken: Slice the chicken breasts into thinner pieces if desired for even cooking and pat them dry with paper towels to ensure the coating sticks well.
Coat Chicken: Dredge each piece of chicken first in flour, then dip into the beaten eggs, and finally coat thoroughly with the coconut and spice mixture, pressing gently to adhere the coating properly.
Pan-Fry Chicken: Heat coconut oil in a skillet over medium heat. Fry each coated chicken piece for about 3-4 minutes on each side until they turn golden brown and crispy.
Transfer and Drizzle: Place the pan-fried chicken pieces onto the prepared baking sheet and drizzle each piece with honey to add a nice glaze and complementary sweetness.
Bake Chicken: Bake in the preheated oven for 10-12 minutes or until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked and tender.
Rest and Serve: Remove the chicken from the oven and let it rest for a few minutes before serving to allow juices to redistribute and coating to set for maximum crispiness and flavor.

Notes

Using unsweetened shredded coconut keeps the dish healthier and prevents it from being overly sweet.
If preferred, gluten-free flour can be substituted to make the recipe gluten-free.
Panko breadcrumbs are optional but add an additional crunch to the chicken crust.
Make sure chicken is cooked to the safe internal temperature of 165°F (74°C) to ensure it is safe to eat.
Pat chicken dry thoroughly before breading for best coating adhesion.
The honey drizzle adds a subtle sweetness—adjust amount to taste or omit if desired.