Mark's Coconut Crusted Chicken
Elevate your dinner routine with Mark's Coconut Crusted Chicken, a crispy, golden dish that combines the nutty sweetness of unsweetened shredded coconut with the perfect crunch of panko breadcrumbs. This oven-baked recipe ensures a healthier take on a restaurant-style favorite, featuring tender, seasoned chicken breasts coated in a flavorful mix of garlic powder, paprika, and black pepper. The easy breading process guarantees a beautifully crisp crust without the need for deep frying. Ready in just 40 minutes, this delectable coconut crusted chicken is perfect for weeknight dinners or special occasions. Pair it with a fresh green salad or fragrant jasmine rice for a meal that's as wholesome as it is irresistible.
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Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 1 cup Unsweetened shredded coconut
- 1 cup Panko breadcrumbs
- 0.5 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 2 tablespoons Olive oil or cooking spray
Directions
Step 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil or cooking spray.
Step 2
Prepare your breading station by setting up three shallow bowls. In the first bowl, add the flour, salt, pepper, garlic powder, and paprika, and mix well. In the second bowl, whisk together the eggs and milk until combined. In the third bowl, mix the shredded coconut and panko breadcrumbs.
Step 3
Pound the chicken breasts to an even thickness, about 1/2 inch, if needed. This helps them cook evenly.
Step 4
Dredge each chicken breast in the flour mixture, ensuring it is fully coated. Shake off any excess.
Step 5
Dip the floured chicken into the egg mixture, allowing any excess to drip off.
Step 6
Press the chicken into the coconut and panko mixture, covering it completely and pressing gently to adhere the coating.
Step 7
Place the coated chicken breasts onto the prepared baking sheet. Lightly drizzle with olive oil or spray with cooking spray to help the crust turn golden brown.
Step 8
Bake the chicken in the preheated oven for 20-25 minutes, or until the coating is golden and the internal temperature of the chicken reaches 165°F (74°C). Flip the chicken halfway through baking for even crispiness.
Step 9
Remove the chicken from the oven and let it rest for a few minutes before serving. Serve with a side of your choice, such as a fresh salad or jasmine rice.
Nutrition Facts
| Serving size | (1056.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2527.4 |
| Total Fat 118.8g | 0% |
| Saturated Fat 62.4g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 966.3mg | 0% |
| Sodium 3407.1mg | 0% |
| Total Carbohydrate 110.7g | 0% |
| Dietary Fiber 19.3g | 0% |
| Total Sugars 11.7g | |
| Protein 249.2g | 0% |
| Vitamin D 185.5IU | 0% |
| Calcium 226.8mg | 0% |
| Iron 16.6mg | 0% |
| Potassium 2564.2mg | 0% |
Source of Calories