Ingredients
Scale
- 4 boneless chicken breasts
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Oil for frying
Instructions
- Combine the shredded coconut, panko breadcrumbs, garlic powder, onion powder, salt, and black pepper in a mixing bowl.
- Dredge each chicken breast in flour, dip in beaten eggs, then coat in the coconut and panko mixture.
- To bake, preheat oven to 400°F (200°C) and bake for 20-25 minutes. To fry, heat oil in a skillet and cook each piece for 5-6 minutes per side.
- Serve hot with a side of salad or dipping sauce.
Notes
- For best crunch, fry rather than bake.
- Chicken thighs can be used for added juiciness; adjust cooking time accordingly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking or Frying
- Cuisine: Tropical
- Diet: Gluten-Free Option
Nutrition
- Serving Size: 1 chicken breast
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg