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Crunchy Coconut Chicken

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken breasts cut into strips
  • 1 cup all-purpose flour
  • 2 large eggs beaten
  • 1 1/2 cups panko breadcrumbs
  • 1 cup sweetened shredded coconut
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • Cooking spray

Method
 

  1. Preheat oven to 400°F and line a large baking sheet with parchment paper, then spray with cooking spray.
  2. Set up three shallow bowls: one with flour mixed with salt, garlic powder, and pepper; one with beaten eggs; and one with panko breadcrumbs mixed with shredded coconut.
  3. Dip each chicken strip first in flour, shaking off excess, then in egg, and finally press into the coconut-panko mixture to coat completely.
  4. Place coated chicken strips on prepared baking sheet, spray tops lightly with cooking spray, and bake for 22-25 minutes, flipping halfway through, until golden brown and chicken reaches 165°F internal temperature.
  5. Let rest for 5 minutes before serving with your favorite dipping sauce.