I have been making coconut chicken off and on for years. It is one of those snacks (okay, sometimes I make extra and eat it as a meal) that I crave randomly. It might be because I loved chicken nuggets as a child or it might be because coconut is one of my favourite foods and flavours.
I like to pound the chicken breasts so that the chicken is uniform and bakes evenly. Technically, it is not a required step, but I find that the couple extra minutes spent tenderizing the chicken helps with the overall soft and juicy texture of the chicken.
In addition, I like baking the chicken because it’s healthier than frying and you don’t have to worry about getting the oil to the right temperature or risk hot oil splattering on you.
For the breading, I prefer mixing shredded coconut with Panko breadcrumbs because Panko is flakier than regular breadcrumbs, which results in a bigger crunch.
The breading is also lightly spiced with paprika, onion powder, garlic powder, and salt and pepper for additional tasty flavour. Feel free to change up the quantity or type of spices to suit your preferences.
Overall, you get wonderfully crispy, lightly spiced, coconut flavoured tender chicken bites!
I like to serve them with a spicy and sweet sauce. Usually, something sweet like chopped pineapple or honey mixed with Sriracha sauce (hot chilli sauce).
I hope you enjoy this recipe!
Pound the chicken until it has even thickness.
Prepare the dredge in three separate bowls. See "Ingredients" list below.
After the chicken is dredged, bake at 375 degrees F for 20-25 minutes until cooked through.
Serve it with a dipping sauce of your choice! What would you dip the chicken in?