Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup shredded coconut
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 2 eggs
- 1/4 cup coconut milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- 1/4 cup vegetable oil
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
- Food processor (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Line a baking sheet with parchment paper.
3. In a shallow dish, combine the shredded coconut, panko breadcrumbs, flour, salt, black pepper, garlic powder, onion powder, and paprika. Mix well.
4. In another shallow dish, beat the eggs and coconut milk together.
5. Dip each chicken breast into the egg mixture, then coat it in the coconut mixture, pressing the mixture onto the chicken to ensure it sticks.
6. Heat the vegetable oil in a large skillet over medium-high heat.
7. Once the oil is hot, add the chicken breasts and cook for 2-3 minutes on each side, or until golden brown.
8. Transfer the chicken breasts to the prepared baking sheet and bake for 15-20 minutes, or until the chicken is cooked through and the coconut crust is golden brown.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 430
Fat: 25g
Saturated Fat: 14g
Cholesterol: 165mg
Sodium: 570mg
Carbohydrates: 16g
Fiber: 3g
Sugar: 2g
Protein: 34g
Substitutions for ingredients:
- Almond flour or gluten-free breadcrumbs can be used instead of all-purpose flour.
- Chicken thighs can be used instead of chicken breasts.
- Olive oil can be used instead of vegetable oil.
Variations:
- Add 1 tsp of curry powder to the coconut mixture for a spicy twist.
- Use unsweetened coconut flakes instead of shredded coconut for a different texture.
- Add chopped cilantro or parsley to the coconut mixture for added flavor.
Tips and tricks:
- Use a food processor to finely chop the shredded coconut for a more even coating.
- Make sure the oil is hot before adding the chicken to the skillet to ensure a crispy crust.
- If the coconut crust is browning too quickly in the oven, cover the chicken with foil and continue 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 for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken on a bed of rice or quinoa with a side of roasted vegetables.
Garnishes:
Garnish with chopped cilantro or parsley.
Pairings:
Pair with a crisp green salad or a side of roasted sweet potatoes.
Suggested side dishes:
- Roasted vegetables
- Rice pilaf
- Quinoa salad
- Garlic mashed potatoes
Troubleshooting advice:
- If the coconut crust is not sticking to the chicken, make sure the chicken is fully coated in the egg mixture before dipping it in the coconut mixture.
- If the chicken is not cooking through in the oven, increase the baking time or reduce the oven temperature to 350°F.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F 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, including the Caribbean and Southeast Asia.
Flavor profiles:
The coconut crust adds a sweet and nutty flavor to the chicken, while the spices add a savory and slightly spicy kick.
Serving suggestions:
Serve with a side of rice or quinoa and a crisp green salad for a complete meal.
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