This is one of my favorite ways to enjoy chicken breasts! It’s perfectly crispy, crunchy, juicy, nutty and umami! It makes a great party appetizer or family dinner! Coconut chicken makes a great topper for salads or filling for sandwiches! It’s perfect dipped or drizzled with a luscious Peanut Sauce or a sweet and tangy Pineapple and Tamarind Curry Ketchup!
Here’s what you need to marinate the chicken:
Super simple. Just trying to season the chicken and give it a little flavor. I use a microplane to grate the garlic and ginger as finely as possible. Be sure to use fresh ginger here and not store-bought ginger paste. The ginger paste has a pretty high water content, which we want to avoid. Too much water in the chicken will prevent the crust from sticking to it.
Here’s what you need for the breading:
Start by marinating the chicken.
Slice the chicken breasts into approximately 2 inch wide slices. Dry the chicken very well with paper towels and place them in the bowl with the marinade. Toss to coat. Refrigerate for approximately 4 hours.
Make the breading.
Mince the panko and coconut flakes together with the salt in a food processor until very fine, about 30 seconds.
Make your breading station:
In one bowl pour the flour, in the second, the eggs and in the last bowl will be the panko mixture. That is the order in which you will dredge each piece of chicken. Make sure they get coated all over on each step and shake off any excess before going to the next bowl.
Fry the coconut chicken.
While you are preparing your breading, you should be heating your oil because it will take a few minutes for it to reach the right temperature. The oil needs to be exactly 350 degrees and maintain that temperature (or at least close to it) while frying to ensure the chicken is cooked through, golden brown and crisp. I keep a thermometer in the oil the entire time so I can make adjustments as needed while the chicken is cooking.
Bread the chicken one piece at a time. While the first one is frying, begin breading the second piece, then add it to the pan. Once your first strip is ready to flip, the second will be ready to fry, and so on… Fry each piece for 2 1/2 to 3 minutes on each side.
Temp the chicken as it comes out of the oil to make sure it is at least 160 degrees internally. It will continue to cook as it rests and reach a final temperature of 165 degrees.
Enjoy this chicken immediately or even at room temperature!
Other recipes to try:
The Crispiest Coconut Chicken Ever
Ingredients
Marinade
- 1 1/2 pound chicken breast boneless, skinless
- 3/4 tsp salt
- 2 cloves garlic grated
- 1/2 tbsp fresh ginger grated
Breading
- 1 cup panko bread crumbs
- 1 cup coconut flakes unsweetened
- 1/2 tsp salt
- 1 tbsp fresh lime juice
- 2 eggs beaten
- 1 1/2 cups flour all purpose
- vegetable oil for frying
Instructions
Marinate the Chicken
- Slice the chicken into 2 inch wide strips. Dry the strips very well with paper towels. In a large bowl, combine the grated garlic, ginger and salt. Add the chicken and marinate in the refrigerator for 4 hours.
Bread the Chicken
- Mince together the panko, coconut flakes and the remaining salt in a food processor. Pour the mixture into a bowl.Create a breading station: in one bowl, pour the flour, in another, the eggs, and the last bowl will be the coconut/ panko mixture.Dredge the marinated chicken strips, one at a time, in the flour, then eggs, then the coconut mixture.
Fry the Chicken
- Pour a couple inches of oil into a large pot or Dutch oven. Heat on medium high until it reaches 350 degrees. Do not add the chicken until the oil is at temperature.Place the chicken strips into the hot oil. Fry for 2 1/2 to 3 minutes on each side. Don't fry too many at once, because the temperature of the chicken will bring the temperature of the oil down significantly. I recommend adding a new strip as you are turning over the previously added strip. This will give the oil time to adjust. Remove the chicken from the oil and place on a wire rack.