Coconut Chicken

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Coconut Chicken

Coconut Chicken

Coconut Chicken


*Boneless, skinless chicken breast

*2 large eggs

*1/4 cup coconut milk-any milk will do

*1/2 cup flour

*1 cup panko bread crumbs (these work better then regular bread crumbs)

*1 cup shredded sweetened coconut

*1/2 tsp salt

*1/2 cup vegetable oil

*Sweet Chili Sauce for dipping


Step 1: Cut chicken into strips, cutting diagonally so the ends are not too small.

Step 2: Prepare three separate bowls for breading your chicken

–1st: Combine flour and salt

–2nd: Whisk eggs and milk together

–3rd: Stir panko bread crumbs and coconut together

Step 3: Heat 1/4 c of vegetable oil in large skillet over medium/high heat. It is hot enough when the flour sizzles and bubbles when it comes in contact with the oil.

Step 4: Coat chicken strips in the three bowls. Start with the flour combination, then the egg and milk, and end with the bowl containing the bread crumbs and coconut.

Step 5: Place some of your chicken strips in the hot oil with about an inch in between each strip (this helps prevent the oil from cooling down). I prefer to just fry the strips for until they are golden brown,, place them on a paper towel to drain, and once I’m done with all of them I bake them for 10 minutes at 350 degrees. (Cooking time may very depending on how thick your chicken is)

Last but not least serve immediately with your chili sauce!

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