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Coconut Crusted Chicken

Coconut crusted chicken is a delightful dish that perfectly marries the tender juiciness of chicken with the tropical crunch of coconut. If you dream of a meal that’s not just delicious but also looks beautiful on your plate, this recipe is for you! Imagine succulent chicken breasts coated in a crispy layer of sweet, toasted coconut that will transport your taste buds to a sun-soaked beach.
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Ingredients Method

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 1 cup shredded unsweetened coconut
  • 1 cup panko breadcrumbs
  • 1/2 cup flour
  • 2 eggs
  • Salt and pepper to taste
  • Cooking oil for frying

Method
 

  1. Prep the Chicken: Start by preheating your oven to 400°F (200°C). Meanwhile, pat the chicken breasts dry and season both sides with salt and pepper.
  2. Set Up Dredging Stations: In one bowl, add the flour. In a second bowl, whisk the eggs. In a third bowl, mix the shredded coconut and panko breadcrumbs together.
  3. Dredge the Chicken: Coat the seasoned chicken in flour, shaking off excess. Then dip it into the beaten eggs, followed by the coconut-panko mixture. Press it onto the chicken so it’s well coated.
  4. Cook the Chicken: In a large skillet, heat oil over medium heat. Add the coated chicken breasts and cook for about 3-4 minutes per side until golden brown and crispy.
  5. Bake to Finish: Transfer the chicken to a baking dish and bake in the preheated oven for 15-20 minutes or until the chicken is cooked through (internal temp should reach 165°F or 74°C).
  6. Serve It Up: Let the chicken rest for a few minutes, then slice and serve with your favorite dipping sauce!