Cayenne Coconut Crusted Chicken

Crispy, golden, and bursting with bold flavor, this Cayenne Coconut Crusted Chicken is a show-stopping dish that effortlessly balances heat and sweetness. Tender chicken breasts are coated in a vibrant blend of unsweetened coconut flakes, panko breadcrumbs, and a kick of cayenne pepper, then pan-seared to perfection and finished in the oven for a crunchy exterior and juicy center. With hints of paprika adding smoky depth, this easy-to-make recipe is ready in just 30 minutes, making it perfect for weeknight dinners or meal prepping. Pair it with a tangy dipping sauce, a fresh salad, or steamed vegetables for a versatile, crowd-pleasing meal that will delight your taste buds. This chicken recipe delivers both texture and flavor, making it an irresistible choice for anyone craving a tropical twist with a spicy flair.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 pieces Boneless, skinless chicken breasts
• 1 cup Coconut flakes (unsweetened)
• 1 cup Panko breadcrumbs
• 1 teaspoon Cayenne pepper
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Pepper
• 0.5 cup All-purpose flour
• 2 large Eggs
• 2 tablespoons Milk
• 0.25 cup Vegetable oil

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

Step 2

In a shallow dish, combine the coconut flakes, panko breadcrumbs, cayenne pepper, paprika, salt, and pepper. Mix well to create the crust mixture.

Step 3

Place the all-purpose flour in a second shallow dish.

Step 4

In a third shallow dish, whisk together eggs and milk to create the egg wash.

Step 5

Take each chicken breast and pound it gently with a meat mallet to ensure even thickness (about 1/2 inch).

Step 6

Dredge one chicken breast in the flour, ensuring it is evenly coated. Shake off any excess flour.

Step 7

Dip the floured chicken breast into the egg wash, coating it completely.

Step 8

Press the chicken breast firmly into the coconut-panko mixture, pressing to adhere the crust evenly. Repeat with the remaining chicken breasts.

Step 9

Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts and cook for 2-3 minutes per side, or until golden brown. Do not overcrowd the pan; cook in batches if necessary.

Step 10

Transfer the browned chicken breasts to the prepared baking sheet. Bake in the oven for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Step 11

Remove the chicken from the oven and let it rest for 5 minutes before serving.

Step 12

Serve the Cayenne Coconut Crusted Chicken with a dipping sauce of your choice or alongside a fresh salad or steamed vegetables.

Nutrition Facts

Serving size	(1122.2g)

Amount per serving	% Daily Value*
Calories	2984.0

Total Fat 162.5g	0%
Saturated Fat 82.1g	0%
Polyunsaturated Fat 33.6g
Cholesterol 966.3mg	0%
Sodium 3411.6mg	0%
Total Carbohydrate 121.7g	0%
Dietary Fiber 24.8g	0%
Total Sugars 14.0g
Protein 251.2g	0%

Vitamin D 102.0IU	0%
Calcium 220.0mg	0%
Iron 16.0mg	0%
Potassium 2526.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.5%

Protein: 34.0%

Carbs: 16.5%