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–+ servings
tropical coconut crusted

Tropical Coconut Crusted Chicken

The Crispy Chef
Golden and crispy coconut crusted chicken that's baked, not fried — juicy chicken breast coated in sweetened shredded coconut and panko, served with tropical dipping sauces or pineapple salsa. A tropical vacation on a plate!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner, Main
Cuisine Fusion, Tropical
Servings 4 people
Calories 460 kcal

Equipment

  • large baking sheet
  • Parchment paper or silicone mat
  • Wire rack (optional)
  • three shallow bowls
  • Cooking spray

Ingredients
  

  • 1.5 lbs chicken breasts (about 3 large)
  • 0.5 cup all-purpose flour
  • 1 tsp salt (for flour mix)
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 2 large eggs, beaten
  • 2 tbsp coconut milk (or regular milk)
  • 1.5 cups sweetened shredded coconut
  • 1 cup panko breadcrumbs
  • 0.5 tsp salt (for coating mix)
  • 1 tsp lime zest (optional)
  • 0.25 tsp cayenne pepper (optional)
  • as needed cooking spray

Instructions
 

  • Preheat oven to 400°F. Line a baking sheet with parchment paper. Add a wire rack on top and spray with cooking spray if using.
    Pound chicken to even thickness or slice into strips. Pat completely dry with paper towels.
  • Set up 3 shallow bowls:
    • Bowl 1: flour, salt, pepper, garlic powder
    • Bowl 2: eggs and coconut milk
    • Bowl 3: coconut, panko, salt, lime zest, cayenne
  • Coat chicken in flour (shake off excess), then dip in egg wash, then press into coconut coating on both sides. Place on prepared sheet, spaced apart.
  • Spray tops of chicken with cooking spray. Bake for 20–25 minutes, flipping halfway and spraying the other side. Internal temp should reach 165°F and coating should be golden.
    Optional: broil for 1–2 minutes for extra color (watch closely).
  • While baking, make your sauce:
    • Sweet chili: mix sweet chili sauce with lime juice.
    • Mango dip: blend mango, lime juice, honey, vinegar, red pepper flakes.
    • Pineapple salsa: combine diced pineapple, pepper, onion, cilantro, lime, jalapeño.
  • Let chicken rest for 5 minutes. Serve with sauce on the side or drizzled. Pair with coconut rice, pineapple, or mango salad. Garnish with lime and cilantro if desired.

Notes

Make it spicier with cayenne in the coating or serve with spicy mango habanero sauce. Works great with shrimp, fish, or tofu too. Press the coating firmly so it stays on, and use sweetened coconut for best results.

Nutrition

Calories: 460kcalCarbohydrates: 29gProtein: 37gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 155mgSodium: 640mgPotassium: 600mgFiber: 2gSugar: 7gVitamin A: 150IUVitamin C: 4mgCalcium: 30mgIron: 1.8mg
Keyword baked chicken, coconut chicken, coconut crusted, tropical dinner, vacation chicken
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