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
- 2 eggs
- 1/4 cup coconut milk
- 1/4 cup vegetable oil
Special Equipment Needed:
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
- Tongs
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a shallow dish, mix together the shredded coconut, flour, salt, and black pepper.
3. In another shallow dish, whisk together the eggs and coconut milk.
4. Dip each chicken breast into the egg mixture, then coat it with the coconut mixture, pressing the coconut mixture onto the chicken to make sure it sticks.
5. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 2-3 minutes on each side, until golden brown.
6. Transfer the chicken breasts to the prepared baking sheet and bake for 15-20 minutes, until cooked through.
7. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 19g
Protein: 30g
Substitutions for ingredients:
- You can use almond flour instead of all-purpose flour to make this recipe gluten-free.
- You can use chicken thighs instead of chicken breasts.
Variations:
- Add some chili flakes to the coconut mixture for a spicy kick.
- Serve the chicken with a side of mango salsa for a tropical twist.
Tips and Tricks:
- Make sure to press the coconut mixture onto the chicken to make sure it sticks.
- Use tongs to flip the chicken breasts in the skillet to avoid the coconut mixture falling off.
- If you want the chicken to be extra crispy, you can broil it for the last 2-3 minutes of baking.
Storage Instructions:
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the chicken, place it in a preheated oven at 350°F (175°C) for 10-15 minutes, until heated through.
Presentation Ideas:
Serve the chicken on a bed of rice with some steamed vegetables on the side.
Garnishes:
Garnish the chicken with some chopped cilantro or green onions.
Pairings:
Pair the chicken with a tropical cocktail, such as a piña colada.
Suggested Side Dishes:
- Steamed vegetables
- Rice
- Sweet potato fries
Troubleshooting Advice:
- If the coconut mixture falls off the chicken in the skillet, press it back on with a fork.
- If the chicken is not cooked through after baking, put it back in the oven for a few more minutes.
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 avoid cross-contamination.
Food History:
Coconut chicken is a popular dish in many tropical regions, including the Caribbean and Southeast Asia.
Flavor Profiles:
This dish is sweet and nutty from the coconut, with a crispy exterior and juicy chicken inside.
Serving Suggestions:
Serve the chicken with a side of rice and some steamed vegetables for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai