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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

Scale

Ingredients

  • 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

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.

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.

Keywords: Coconut Chicken, Crispy Chicken, Asian Coconut Chicken