Description
Crunchy Coconut Chicken is a tropical twist on classic chicken tenders, coated in a crispy blend of shredded coconut and panko breadcrumbs. Baked or fried to golden perfection, it’s flavorful, fun, and perfect with sweet chili or pineapple dipping sauces.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts or tenders, cut into strips
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup unsweetened shredded coconut
- 1 cup panko breadcrumbs
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Cooking spray or oil (for baking or frying)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil and place a wire rack on top. Spray the rack with oil.
- Set up a breading station: one bowl with flour, salt, pepper, garlic powder, and paprika; a second bowl with beaten eggs; a third bowl with coconut and panko mixed together.
- Dip each chicken strip in the flour, then the egg, then press into the coconut-panko mixture to coat well.
- Place coated chicken on the prepared rack and lightly spray the tops with cooking spray.
- Bake for 20–25 minutes, flipping halfway through, until golden brown and cooked through. If frying, cook in a skillet with oil for 3–4 minutes per side until crispy.
Notes
- Add cayenne or chili powder to flour for a spicy kick.
- Use sweetened coconut for a sweeter flavor.
- Swap chicken for shrimp for a seafood version.
- Serve with sweet chili sauce, pineapple salsa, or honey mustard yogurt dip.
- Reheat in oven or air fryer at 375°F (190°C) for best texture.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 2g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 165mg
