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Coconut Chicken
Created by: Howcan Team
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup of shredded coconut
- 1/2 cup of panko breadcrumbs
- 1/4 cup of all-purpose flour
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 eggs
- 1/4 cup of coconut oil
Instructions
- In a shallow dish, mix together 1/4 cup of flour, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- In another shallow dish, beat 2 eggs.
- In a third shallow dish, combine 1 cup of shredded coconut and 1/2 cup of panko breadcrumbs.
- Dip each chicken breast into the flour mixture, then the beaten eggs, and finally coat with the coconut and breadcrumb mixture, pressing gently to adhere.
- In a large skillet, heat 1/4 cup of coconut oil over medium-high heat.
- Add the coated chicken breasts to the skillet and cook for 5-7 minutes on each side, or until golden brown and the chicken is cooked through.
- Transfer the cooked chicken to a paper towel-lined plate to drain any excess oil.
- Serve the coconut chicken hot with your favorite dipping sauce or over a bed of rice and enjoy!
Coconut chicken is a popular dish with origins in Southeast Asia, particularly in Thai and Malaysian cuisine. The dish typically consists of tender chicken pieces coated in a crispy, golden-brown batter made with shredded coconut and aromatic spices. The chicken is then deep-fried to perfection, resulting in a delightful combination of crunchy texture and succulent meat. The dish is often served with a sweet and tangy dipping sauce, adding a burst of flavor to each bite. Renowned chefs and restaurants in Thailand and Malaysia have perfected this dish, making it a must-try for anyone visiting these regions. For the best version of this dish, look for a recipe that emphasizes the use of fresh coconut and a well-balanced blend of spices to achieve an authentic and delicious flavor profile.
35 min
4
380 calories
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