Description
A delightful blend of tropical coconut and savory chicken, baked to perfection for a healthier alternative to fried chicken.
Ingredients
Scale
- 2 chicken breasts
- 1 cup unsweetened shredded coconut
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 tablespoon coconut oil
- 1 tablespoon honey
- 1/2 cup panko breadcrumbs
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare three dredging stations: one with flour, one with beaten eggs, and the third with shredded coconut mixed with garlic powder, onion powder, salt, pepper, paprika, and breadcrumbs.
- Slice the chicken breasts in half or leave them whole, pat dry to ensure crispiness.
- Dredge each piece in flour, dip in eggs, and then coat with the coconut mixture.
- Heat coconut oil in a non-stick skillet over medium heat and sear the chicken for 3-4 minutes on each side until golden brown.
- Transfer the chicken to the prepared baking sheet, drizzle with honey, and bake for 10-12 minutes until the internal temperature reaches 165°F (74°C).
- Let the chicken rest before serving, garnished with extra honey or cilantro if desired.
Notes
Can be prepared ahead of time and refrigerated before baking. Use chicken thighs for extra richness or firm tofu for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 160mg