Easy Coconut Chicken Recipe // Easy and Delicious Baked or Fried from embellishmints.com
Description
This easy baked coconut chicken recipe is a delicious and healthy way to enjoy a tasty meal without spending hours in the kitchen. It's perfect for busy weeknights or lazy weekend afternoons when you don't want to spend too much time cooking. The recipe uses simple ingredients that can be found in most kitchens, and the chicken is baked in the oven, making it a healthier alternative to frying.
Prep Time
Preparation time for this recipe is approximately 15 minutes.
Cook Time
Cooking time for this recipe is approximately 25-30 minutes.
Ingredients
For this recipe, you will need the following ingredients: - 4 boneless, skinless chicken breasts - 1 cup shredded unsweetened coconut - 1/2 cup panko breadcrumbs - 1/4 cup all-purpose flour - 1 tsp garlic powder - 1 tsp onion powder - 1/2 tsp paprika - 2 eggs - Salt and pepper to taste
Equipment
To make this recipe, you will need the following equipment: - Baking sheet - Parchment paper - Mixing bowls - Whisk - Meat thermometer (optional)
Method
1. Preheat your oven to 400°F (204°C). 2. Line a baking sheet with parchment paper and set aside. 3. In a shallow dish, combine the shredded coconut, panko breadcrumbs, flour, garlic powder, onion powder, paprika, salt, and pepper. 4. In a separate shallow dish, whisk the eggs together. 5. Dip each chicken breast into the egg mixture, then coat it in the coconut mixture, pressing the coating onto the chicken to help it stick. 6. Place the coated chicken breasts onto the prepared baking sheet. 7. Bake for 25-30 minutes, or until the chicken is cooked through and the coating is golden brown and crispy. 8. If you have a meat thermometer, check the internal temperature of the chicken to ensure it has reached 165°F (74°C). 9. Let the chicken rest for a few minutes before serving.
Notes
- If you want to make this recipe gluten-free, use gluten-free panko breadcrumbs and flour. - You can also use chicken tenders or thighs instead of chicken breasts. - For an extra burst of flavor, you can add some chopped fresh herbs, such as basil or cilantro, to the coconut mixture.
Nutrition Info
This recipe yields four servings. Each serving contains approximately: - Calories: 411 - Fat: 23g - Carbohydrates: 21g - Protein: 31g - Fiber: 6g - Sugar: 2g - Sodium: 308mg
Recipes FAQ
Q: Can I make this recipe ahead of time? A: Yes, you can prepare the chicken up to the point of baking, then cover it and refrigerate it for up to 24 hours before baking. Q: Can I freeze this recipe? A: Yes, you can freeze the cooked chicken for up to three months. To reheat, let it thaw in the refrigerator overnight, then bake it in a preheated oven at 350°F (177°C) for 10-15 minutes, or until heated through.
Recipe Tips
- To make the coating extra crispy, you can drizzle a little bit of melted coconut oil over the chicken before baking. - If you don't have panko breadcrumbs, you can use regular breadcrumbs or even crushed cornflakes. - To make this recipe even healthier, you can use coconut flour instead of all-purpose flour.
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