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!
