Coconut Crusted Chicken
Coconut crusted chicken is a flavorful dish combining savory chicken with the sweetness of coconut, coated in crispy breadcrumbs for an irresistible crunch.
Ingredients
For the chicken
- 1.5 pounds boneless skinless chicken breasts
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
For dredging
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 cup panko breadcrumbs
- 1 cup unsweetened shredded coconut
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
For baking
- 2 tablespoons olive oil For drizzling
Instructions
Preparation
- Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
- Slice the chicken breasts into even cutlets and pat them dry with paper towels. Season with kosher salt, black pepper, smoked paprika, garlic powder, and onion powder.
- Prepare three bowls for dredging: one with flour, one with whisked eggs and milk, and one with a mixture of panko breadcrumbs, shredded coconut, paprika, and cayenne pepper.
Coating
- Dredge each chicken cutlet in flour, then dip into the egg mixture, and press into the coconut breadcrumb mixture until well-coated.
- Place the coated chicken onto the prepared baking sheet and drizzle lightly with olive oil.
Baking
- Bake in the preheated oven for 18 to 22 minutes, rotating the pan halfway through, until the crust is golden brown and the internal temperature reaches 165 degrees Fahrenheit.
- Allow the chicken to rest for 5 minutes before serving.
Notes
For optimal freshness, store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in the oven at 350 degrees Fahrenheit for 10-15 minutes.