Crispy Coconut Chicken (Print Version)
# Ingredients:
→ Coating Station
01 -
2 large eggs
02 -
1/4 cup whole milk
03 -
1 tablespoon sriracha hot sauce
→ Crispy Coating Mix
04 -
1 1/2 cups sweetened coconut flakes
05 -
3/4 cup panko breadcrumbs
06 -
1 teaspoon kosher salt
07 -
1/2 teaspoon freshly ground black pepper
08 -
1/4 teaspoon cayenne pepper (add to taste)
→ Main Components
09 -
1 1/2 pounds boneless chicken breasts, sliced into strips
10 -
vegetable oil for deep frying
11 -
sweet red chili sauce for serving
# Instructions:
01 -
Grab a medium bowl and whisk together your eggs, milk, and sriracha until everything is well combined. This spicy mixture will help the coconut coating stick perfectly to your chicken.
02 -
In a shallow dish, mix together the coconut flakes, panko crumbs, kosher salt, black pepper, and cayenne if you're using it. This creates your golden, crunchy coating that makes this dish so special.
03 -
Take each chicken strip and dip it first into the egg mixture, making sure it's completely coated, then roll it around in the coconut mixture until every bit is covered. Place the coated strips on a plate and repeat until all your chicken is ready to fry.
04 -
Preheat your oven to its lowest setting, usually around 160°F or the warm function. Line a big baking sheet with paper towels - this will be your landing pad for the crispy chicken to stay warm and drain any excess oil.
05 -
Fill a 10-inch frying pan about 1/3 inch deep with vegetable oil and heat it over medium heat until it reaches 375°F. You'll know it's ready when tiny bubbles form around a wooden spoon handle dipped in the oil. Carefully add chicken strips in batches, being careful not to overcrowd the pan.
06 -
Let each piece fry for 3-4 minutes per side until they turn a beautiful golden brown color. The coconut should be toasted and the chicken should be cooked through. Transfer the finished pieces to your paper towel-lined baking sheet and keep them warm in the oven while you finish the rest.
07 -
Serve your crispy coconut chicken while it's still hot and crunchy, alongside that sweet red chili sauce for dipping. The contrast of sweet coconut, spicy sriracha, and cool dipping sauce is absolutely delicious.
# Notes:
01 -
This recipe is perfect for doubling if you're feeding a larger family - the author mentions she usually makes twice the amount for her family of 6.
02 -
For a healthier option, you can bake this chicken at 400°F for about 25 minutes instead of frying, though you'll miss out on some of that extra crispiness.
03 -
The combination of panko breadcrumbs and coconut flakes creates an incredibly crunchy texture that stays crispy even after cooking.