Crispy Coconut Chicken Breasts

One day, when I was feeling very lazy, I picked up a prepared meal in the Whole Foods meat department. It happened to be very tasty and inspired me to recreate it with my own twist. So, here it is — my version of Crispy Coconut Chicken Breasts! It’s both crunchy and tender with tremendous flavor in the crust. Serve it with a side of Spicy Fennel and Broccoli Slaw and you have a light, delicious, home-made meal!

Crispy Coconut Chicken Breasts

• Author: Asian Caucasian
• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Yield: 4 1x
• Category: Main - Poultry
• Method: Stove Top & Oven
• Cuisine: Asian Fusion

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Ingredients

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• 1/2 cup Panko bread crumbs
• 1/2 cup unsweetened shredded coconut
• 1 teaspoon ground coriander
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/8 teaspoon cayenne pepper
• 1 teaspoon cumin
• 1 teaspoon turmeric
• ½ teaspoon curry powder
• 1 teaspoon onion powder
• ½ teaspoon Kosher salt
• ¼ teaspoon coarse black pepper
• 1 large egg
• 1 large egg white
• 4 skinless, boneless chicken breasts, slightly pounded
• 1 tablespoon canola oil
• Cooking spray to grease
• Fresh cilantro, chopped
• 1 sectioned lemon for each plate

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Instructions

1. Preheat oven to 400 degrees. In a medium shallow dish, combine panko crumbs, shredded coconut, and all spices. Mix well. In another shallow dish, whisk together egg and egg white.
2. Generously salt & pepper each chicken breast on both sides. Dredge each chicken breast into egg, then dip each piece into panko bread crumb mixture, shaking off the excess. Heat an oven-proof skillet with canola oil on medium high. Brown chicken on both sides in pan for about 3 minutes. Remove from stove. Lightly spray the tops of chicken with cooking spray.
3. Place pan with chicken in the oven. Bake in the middle rack for 20-25 minutes until crispy and golden. When ready, immediately plate and top with chopped cilantro and squeeze of lemon juice. Serve with a side of Spicy Fennel and Broccoli Slaw.

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Notes

Note: If you don’t have an oven-proof skillet you can transfer the chicken to a baking tray sprayed with cooking spray.

Inspired by Whole Foods Thai Curry Chicken Cutlets.

Nutrition

• Serving Size:
• Calories: 499
• Sugar: 1.8 g
• Sodium: 549.2 mg
• Fat: 18 g
• Carbohydrates: 15 g
• Protein: 66.5 g
• Cholesterol: 245.1 mg

Keywords: Coconut Chicken, Crispy Chicken, Asian Coconut Chicken