Description
A delightful fusion of crispy coconut and tender chicken, served with a sweet chili dip for a perfect balance of flavors.
Ingredients
Scale
- Boneless chicken (breast or thighs)
- 1 cup shredded coconut (unsweetened)
- 1 cup panko breadcrumbs
- 2 large eggs (beaten)
- 1/2 cup all-purpose flour
- Salt and pepper (to taste)
- 1/2 cup sweet chili sauce
Instructions
- Prepare the Chicken: Cut chicken breasts into strips and pat dry with paper towels.
- Set Up the Breading Station: In three shallow bowls, place flour, beaten eggs, and a mixture of coconut and panko.
- Coat the Chicken: Dip chicken strips into flour, then eggs, and coat thoroughly with the coconut-panko mixture.
- Heat the Oil: In a skillet, heat enough vegetable or coconut oil over medium heat to cover the bottom of the pan.
- Fry to Perfection: Fry coated chicken strips for 5-7 minutes on each side until golden brown. Avoid overcrowding the pan.
- Drain: Use a slotted spoon to transfer cooked chicken to a paper towel-lined plate.
- Serve: Serve hot with sweet chili dip on the side.
Notes
For a gluten-free option, substitute almond flour for all-purpose flour and use gluten-free breadcrumbs. Let chicken rest after frying for juiciness.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg
Keywords: chicken, coconut, crispy, sweet chili dip, Southern cuisine, family recipe