Craving a Taste of Paradise? Try Our Coconut Chicken!
Life can be hectic, but that doesn't mean dinner has to be boring or unhealthy. Introducing Coconut Chicken, your next go-to meal for a quick, flavorful, and surprisingly healthy escape. Imagine succulent pieces of chicken coated in a crispy coconut crust, ready in minutes. Trust me, as someone who's always juggling work and family, this recipe has been a lifesaver. It brings a little bit of vacation vibes right to your dinner table.
Why You Will Love This Recipe
Growing up, my grandmother had a way of making every meal feel like a celebration. While she didn't make Coconut Chicken exactly like this, her love for simple, delicious flavors always inspired me. This recipe is my way of honoring her – a quick, easy dish bursting with tropical goodness that turns an ordinary weeknight into something special. It’s a dish I hope brings the same sunshine to your table that my grandmother brought to mine.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup unsweetened shredded coconut
- 1/2 cup all-purpose flour (or gluten-free alternative)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 large egg, beaten
- 2 tablespoons vegetable oil (or coconut oil)
Step-by-Step Instructions for Making the Recipe
- Prepare: Cut the chicken into bite-sized pieces.
- Combine Dry Ingredients: In a shallow dish, mix together the shredded coconut, flour, salt, pepper, garlic powder, and onion powder.
- Dip: Dip each chicken piece into the beaten egg, ensuring it is fully coated.
- Coat: Transfer the egg-coated chicken into the coconut mixture, pressing to ensure it's evenly covered in coconut.
- Heat: Heat the vegetable oil (or coconut oil) in a large skillet over medium heat.
- Cook: Add the coated chicken pieces to the skillet in a single layer. Be careful not to overcrowd the pan.
- Fry: Cook for about 3-4 minutes per side, or until the chicken is cooked through and the coconut crust is golden brown and crispy.
- Serve: Remove the Coconut Chicken from the skillet and place it on a paper towel-lined plate to absorb any excess oil. Serve immediately and enjoy!
Coconut Chicken
Ingredients
Equipment
Method
- Cut the chicken into bite-sized pieces.1 pound boneless, skinless chicken breasts
- In a shallow dish, mix together the shredded coconut, flour, salt, pepper, garlic powder, and onion powder.1 cup unsweetened shredded coconut, 1/2 cup all-purpose flour, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder
- Dip each chicken piece into the beaten egg, ensuring it is fully coated.1 pound boneless, skinless chicken breasts, 1 large egg
- Transfer the egg-coated chicken into the coconut mixture, pressing to ensure it’s evenly covered in coconut.1 pound boneless, skinless chicken breasts, 1 cup unsweetened shredded coconut
- Heat the vegetable oil (or coconut oil) in a large skillet over medium heat.2 tablespoons vegetable oil
- Add the coated chicken pieces to the skillet in a single layer. Be careful not to overcrowd the pan.1 pound boneless, skinless chicken breasts
- Cook for about 3-4 minutes per side, or until the chicken is cooked through and the coconut crust is golden brown and crispy.
- Remove the Coconut Chicken from the skillet and place it on a paper towel-lined plate to absorb any excess oil. Serve immediately and enjoy!