Description
Crunchy Coconut Chicken is a crispy, juicy tropical-inspired dish featuring tender chicken pieces coated in a crunchy coconut and panko breadcrumb crust. This recipe offers a perfect balance of savory and sweet flavors, easy preparation, and versatility for any occasion. Ideal for family dinners or entertaining guests, it delivers a unique and comforting twist on traditional fried chicken with a kid-friendly appeal.
Ingredients
Scale
Chicken
- 1.5 lbs boneless, skinless chicken thighs or breasts
Coating
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 1 cup all-purpose flour
- 2 large eggs, beaten
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Frying
- Neutral oil with a high smoke point (canola, vegetable, or peanut oil), enough for frying
Instructions
- Prep the Chicken: Trim any excess fat from the chicken pieces and pat them dry with paper towels. Season the chicken evenly with salt, pepper, garlic powder, and paprika to build the flavor base.
- Set Up the Breading Station: Arrange three shallow bowls: one with flour, one with the beaten eggs, and one with a mixture of shredded coconut and panko breadcrumbs. This setup helps coat the chicken evenly and efficiently.
- Coat the Chicken: Dip each piece first into the flour, shaking off the excess. Then dip into the beaten eggs, followed by pressing firmly into the coconut-panko mixture. Ensure every side is thoroughly covered for maximum crunch.
- Fry to Golden Perfection: Heat the oil in a skillet to about 350°F (175°C). Fry the chicken in batches, avoiding overcrowding the pan to maintain the oil temperature. Cook each side for about 4-5 minutes until golden brown and fully cooked through.
- Drain and Rest: Place the cooked chicken on a wire rack or paper towels to drain any excess oil. Let the chicken rest briefly to keep the crust crispy and the meat juicy inside before serving.
Notes
- Use room temperature chicken to help the coating stick better and ensure even cooking.
- Press the coconut-panko coating firmly on the chicken to prevent it from flaking off while frying.
- Maintain the oil temperature between 350°F and 360°F for a crispy crust without excess greasiness.
- Fry in batches and avoid overcrowding to keep the oil temperature steady and chicken crispy.
- Drain on a wire rack rather than paper towels alone to preserve the crunchiness by allowing airflow underneath.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Tropical Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 110 mg