Coconut Chicken
User Reviews
5
Coconut Chicken
Description
This recipe transforms chicken tenderloins into crunchy coconut-coated pieces by combining panko and coconut flakes with garlic granules, smoked paprika, cayenne pepper, and salt, finely pulsed to evenly blend yet maintain some texture. The breading process involves flour coating, egg wash, and thorough rolling in the coconut mixture to achieve full coverage. Baking at 375°F finishes the chicken with a crisp crust and tender interior.
The pina colada dipping sauce adds a sweet and fruity element, blending condensed coconut milk with fresh pineapple until smooth. Chilling the sauce before serving thickens its consistency and enhances the flavor.
Pressing the breading onto the chicken firmly ensures it sticks well and results in a satisfying crunch. Cooking times can vary based on chicken thickness, so uniform pieces help achieve even cooking. Testing oil temperature prior to frying can be done with a wooden spoon tip to ensure readiness, though this recipe bakes the chicken.
Using one clean hand for handling the chicken and the other for other tasks helps maintain kitchen hygiene.
Ingredients
Chicken
- 1 lb chicken tenderloin Perdue Harvestland boneless skinless
- ¾ cup panko bread crumbs
- 1 ½ cup sweetened coconut flakes
- 1 tsp garlic granules or garlic powder
- ½ tsp kosher salt + salt for chicken
- ¼ tsp smoked paprika
- ⅛ tsp cayenne pepper powder
- ½ cup flour
- 2 egg beaten
- ¼ to ½ cup coconut oil
Pina Colada Dipping Sauce
- 1 cup sweetened condensed coconut milk
- 1 cup pineapple diced, fresh
Instructions
Sauce
- Add the condensed coconut milk and fresh pineapple to a blender and blend until smooth, about 3-4 minutes.
- Put the sauce in a dipping bowl and store in the fridge until ready to eat the chicken. This will help the sauce thicken up if the pineapple was especially juicy.
Chicken
- Preheat oven to 375 degrees.
- Combine the coconut flakes, bread crumbs, garlic, salt, smoked paprika, and cayenne powder in a food processor and pulse 5 times to combine.
- Place the breading mixture in a shallow dish or bowl. Add the eggs into another shallow dish. Add the flour into another shallow dish. Line up the three dishes in a row.
- Line a baking sheet with parchment paper and place at the end of the row of dishes.
- Season each side of the chicken tenders with kosher salt.
- Working with one tender at a time, first dip it into the flour until fully coated, second dip it in the egg until completely covered in egg, third roll it into the breading mixture until completely covered, and finally place the breaded chicken on the parchment-lined baking sheet. Repeat until all tenders are coated.
- Heat a medium sized pan over medium heat. Add coconut oil and allow to get hot. Once oil is hot, fry the breaded chicken in the oil for 2 minutes per side and then return to the parchment-lined baking sheet. Work in 2-3 batches if necessary.
- Once you have fried each side of the chicken, finish cooking them in the preheated oven for 6-10 minutes, depending on the thickness of the chicken.
- Serve immediately with pina colada dipping sauce.
Notes
- Pulse the coconut mixture just a few times to keep flakes chunky for texture; over-processing removes crunch.
- Check coconut oil temperature with a wooden spoon; bubbles indicate readiness for frying.
- Press the chicken firmly into the breading to ensure a thorough, even coating.
- Chill the pineapple dipping sauce before serving to thicken it if it's too runny.
- Use one hand for dipping and the other for handling tasks to keep things clean.
- Cut chicken breasts into uniform thickness to promote even cooking; thin pieces bake faster, about six minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 528 kcal
% Daily Value*
| Serving | 2g | |
| Calories | 528kcal | 26% |
| Carbohydrates | 37g | 12% |
| Protein | 31g | 62% |
| Fat | 28g | 43% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 154mg | 51% |
| Sodium | 628mg | 26% |
| Potassium | 613mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
