Ingredients with Measurements:
- 4 bone-in, skin-on chicken thighs
- 1 cup shredded coconut
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs
- 2 tablespoons coconut oil
Special equipment needed:
- Baking sheet
- Parchment paper
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Line a baking sheet with parchment paper.
3. In a food processor or blender, pulse the shredded coconut until it is finely chopped.
4. In a shallow dish, mix together the chopped coconut, flour, salt, and black pepper.
5. In another shallow dish, beat the eggs.
6. Dip each chicken thigh into the egg mixture, then coat it in the coconut mixture, pressing the mixture onto the chicken to make sure it sticks.
7. Heat the coconut oil in a large skillet over medium-high heat.
8. Add the chicken thighs to the skillet, skin-side down, and cook for 3-4 minutes until golden brown.
9. Flip the chicken over and cook for another 3-4 minutes until golden brown on the other side.
10. Transfer the chicken thighs to the prepared baking sheet.
11. Bake in the preheated oven for 20-25 minutes until the chicken is cooked through and the coconut crust is golden brown and crispy.
12. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 28g
Carbohydrates: 17g
Protein: 25g
Sodium: 360mg
Sugar: 2g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- All-purpose flour can be substituted with almond flour or coconut flour.
- Coconut oil can be substituted with vegetable oil or olive oil.
Variations:
- Add some spice to the coconut mixture by mixing in some cayenne pepper or chili powder.
- Use panko breadcrumbs instead of shredded coconut for a different texture.
- Serve with a dipping sauce such as sweet chili sauce or honey mustard.
Tips and tricks:
- Make sure to press the coconut mixture onto the chicken to ensure it sticks.
- If the chicken is browning too quickly in the skillet, reduce the heat to medium.
- For extra crispy chicken, broil for the last 1-2 minutes of baking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F (175°C) for 10-15 minutes until heated through.
Presentation ideas:
Serve the chicken on a bed of rice or quinoa with some steamed vegetables on the side.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Pair with a crisp green salad or roasted vegetables.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Sauteed spinach
Troubleshooting advice:
- If the coconut crust is falling off the chicken, make sure to press it on firmly before cooking.
- If the chicken is not cooked through after baking, return it to the oven for a few more minutes until fully cooked.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
- Wash your hands and all surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
Coconut crusted chicken is a popular dish in many tropical regions, where coconuts are abundant. It is often served with a sweet and spicy dipping sauce.
Flavor profiles:
This dish is sweet and nutty from the coconut, with a crispy texture and savory flavor from the chicken.
Serving suggestions:
Serve hot with your favorite sides and a dipping sauce.
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