This easy and flavorful coconut chicken is a perfect mid-week dinner, boasting a tropical flavor with a crunchy, crispy coating. Made with pantry staples, it's sure to be a hit with everyone at the table!
For the Chicken:
- 4 boneless, skinless chicken breasts or thighs
- ½ cup whole wheat flour (or regular flour)
- 2 large eggs, beaten
- 1½ cups shredded coconut, pulsed or finely chopped
- 1 cup Panko breadcrumbs
- 2 tbsp coconut oil (for frying)
For the Spicy Honey Orange Sauce:
- ¼ cup honey
- ¼ cup orange marmalade, jam, or preserves
- 2 tbsp Dijon mustard
- ½ tsp red pepper flakes (optional)
Prepare the Chicken:
Preheat your oven to 375°F (190°C).
Set up three shallow bowls: one with flour, one with beaten eggs, and the last with a mixture of shredded coconut and Panko breadcrumbs.
Coat each chicken breast by first dipping it in the flour (to help the egg adhere), then in the beaten eggs, and finally in the coconut-Panko mixture. Press lightly to ensure the coating sticks.
Flash-Fry the Chicken (Optional, but Recommended):
Heat the coconut oil in a large pan over medium heat.
Once hot, carefully add the breaded chicken pieces. Fry for about 2-3 minutes per side, just to get the chicken golden and crispy.
Transfer the chicken to a baking sheet lined with parchment paper and bake for 15-20 minutes, or until the chicken is cooked through and the coating is crispy.
Prepare the Sauce:
While the chicken is baking, combine the honey, orange marmalade, Dijon mustard, and red pepper flakes (if using) in a small saucepan.
Heat over medium heat, stirring occasionally until the sauce is smooth and heated through. Taste and adjust the spice level by adding more or fewer red pepper flakes.