Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup unsweetened shredded coconut
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 eggs
- 2 tablespoons water
- 1/4 cup coconut oil
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
- Tongs
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a shallow dish, mix together the shredded coconut, flour, salt, black pepper, garlic powder, and paprika.
3. In another shallow dish, whisk together the eggs and water.
4. Cut the chicken breasts into strips or nuggets.
5. Dip each chicken piece into the egg mixture, then coat it in the coconut mixture, pressing the coconut mixture onto the chicken to make sure it sticks.
6. Place the chicken pieces on the prepared baking sheet.
7. Melt the coconut oil in a small saucepan over low heat. Drizzle the melted coconut oil over the chicken pieces.
8. Bake the chicken for 20-25 minutes or until golden brown and cooked through.
9. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
400°F (200°C)
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 25g
Carbohydrates: 18g
Protein: 25g
Fiber: 4g
Sugar: 2g
Sodium: 350mg
Substitutions for ingredients:
- Instead of coconut oil, you can use vegetable oil or olive oil.
- Instead of all-purpose flour, you can use almond flour or coconut flour.
- Instead of chicken breasts, you can use chicken thighs or tenders.
Variations:
- Add some spice to the coconut mixture by adding cayenne pepper or chili powder.
- Make a dipping sauce by mixing together honey, soy sauce, and lime juice.
- Make it gluten-free by using gluten-free flour.
Tips and tricks:
- Make sure to press the coconut mixture onto the chicken to make sure it sticks.
- If the coconut starts to burn, cover the chicken with foil.
- For extra crispy chicken, broil it for the last 2-3 minutes of cooking.
Storage instructions:
Store the leftover coconut chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the coconut chicken in the oven at 350°F (180°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the coconut chicken on a platter with some fresh herbs and lime wedges.
Garnishes:
Garnish the coconut chicken with chopped cilantro or parsley.
Pairings:
Serve the coconut chicken with a side of rice and steamed vegetables.
Suggested side dishes:
- Coconut rice
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting advice:
- If the coconut mixture is not sticking to the chicken, try patting the chicken dry with a paper towel before dipping it in the egg mixture.
- If the chicken is not cooked through, bake it for a few more minutes.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling raw chicken.
- Use a meat thermometer to make sure the chicken is cooked to an internal temperature of 165°F (74°C).
Food history:
Coconut chicken is a popular dish in many tropical regions, including the Caribbean and Southeast Asia.
Flavor profiles:
The coconut chicken has a sweet and nutty flavor from the shredded coconut and a savory flavor from the spices.
Serving suggestions:
Serve the coconut chicken as a main dish for dinner or as an appetizer for a party.
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Region: Thai