Coconut Chicken Breasts
Transform your dinner routine with these crispy, oven-baked Coconut Chicken Breasts—an irresistible combination of tender chicken and a crunchy, golden coating. This recipe blends unsweetened coconut flakes with panko bread crumbs for a light yet flavor-packed crust, while a touch of garlic powder and paprika infuses the chicken with aromatic seasoning. Perfectly baked in just 25 minutes, these juicy chicken breasts are healthier than fried alternatives, thanks to a light mist of cooking spray or a drizzle of oil. Serve them with your favorite dipping sauce or a refreshing salad for a balanced and satisfying meal. Ideal for weeknight dinners or casual gatherings, this dish is sure to impress with its tropical-inspired twist and wholesome ingredients.
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Ingredients
- 4 pieces Chicken breasts
- 1.5 cups Coconut flakes (unsweetened)
- 0.5 cups Panko bread crumbs
- 0.5 cups All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 as needed Cooking spray or vegetable oil
Directions
Step 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil, and lightly grease it with cooking spray or a small amount of vegetable oil.
Step 2
In a shallow dish, combine the coconut flakes and panko bread crumbs. Mix well and set aside.
Step 3
In a second shallow dish, add the all-purpose flour along with the garlic powder, paprika, salt, and black pepper. Mix until evenly combined.
Step 4
In a third shallow dish, whisk the eggs together with the milk until fully blended.
Step 5
Pat the chicken breasts dry with paper towels. Working one at a time, dredge each chicken breast in the seasoned flour, shaking off any excess.
Step 6
Dip the floured chicken breast into the egg mixture, ensuring it is fully coated.
Step 7
Press the chicken breast into the coconut and panko mixture, gently pressing to help the coating adhere evenly on all sides. Repeat with the remaining chicken breasts.
Step 8
Place the coated chicken breasts onto the prepared baking sheet, leaving space between them to ensure even cooking.
Step 9
Lightly spray the tops of the chicken breasts with cooking spray or drizzle with a small amount of vegetable oil for extra crispiness.
Step 10
Bake in the preheated oven for 20-25 minutes, or until the coconut crust is golden brown and the chicken reaches an internal temperature of 165°F (74°C).
Step 11
Remove from the oven and let the chicken rest for 5 minutes before serving.
Step 12
Serve warm with your favorite dipping sauce or alongside a light salad for a complete meal.
Nutrition Facts
| Serving size | (1134.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2956.6 |
| Total Fat 146.9g | 0% |
| Saturated Fat 107.1g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 946.7mg | 0% |
| Sodium 3496.4mg | 0% |
| Total Carbohydrate 139.4g | 0% |
| Dietary Fiber 35.6g | 0% |
| Total Sugars 14.2g | |
| Protein 254.2g | 0% |
| Vitamin D 95.0IU | 0% |
| Calcium 316.5mg | 0% |
| Iron 16.4mg | 0% |
| Potassium 996.9mg | 0% |
Source of Calories