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Before we embark on this delicious journey, let’s ensure we have everything we need to create this mouthwatering dish. The Crunchy Coconut Crusted Chicken recipe serves four and combines a delightful medley of textures and flavors that will create a feast for your taste buds. Here’s what you’ll need to prepare this tropical delight:

Crunchy Coconut Crusted Chicken

Dive into a tropical culinary adventure with Crunchy Coconut Crusted Chicken, a delightful twist on a classic dish. This easy recipe features juicy chicken breasts coated in a crunchy mixture of shredded coconut and panko breadcrumbs, delivering a satisfying crunch with every bite. Perfect for any occasion, this dish is not just a meal but a nostalgic experience that brings family together. Serve it with fresh lime and cilantro for an extra burst of flavor and enjoy a taste of the tropics at home.
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup all-purpose flour

2 large eggs

1 tablespoon water

1 cup unsweetened shredded coconut

1 cup panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon onion powder

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon cayenne pepper (optional for heat)

¼ cup vegetable oil (for frying)

Fresh lime wedges (for serving)

Fresh cilantro, chopped (for garnish)

Instructions
 

Prepare Your Breading Station: Set up three shallow bowls. In the first bowl, place the flour. In the second bowl, whisk together the eggs and water until smooth and combined. In the third bowl, mix the shredded coconut, panko breadcrumbs, garlic powder, smoked paprika, onion powder, salt, black pepper, and cayenne pepper (if desired) until evenly blended.

    Prep the Chicken Breasts: Rinse the chicken breasts under cold water and pat them dry with paper towels to remove excess moisture. This ensures a better adherence of the coating. Season each chicken breast lightly on both sides with salt and black pepper.

      Coat the Chicken:

        - Begin by dredging each chicken breast in the flour, making sure to coat it thoroughly. Shake off any excess flour.

          - Next, dip the floured chicken into the egg mixture, allowing any excess to drip back into the bowl.

            - Lastly, press the chicken breast into the coconut-panko mixture, turning to ensure it's fully covered. Gently press down to help the coating stick to the chicken.

              Heat the Oil: In a large skillet, pour in the vegetable oil and heat it over medium-high heat. The oil should be hot but not smoking. A good test is to sprinkle a small amount of the coconut-panko mixture into the oil; if it sizzles immediately, you’re ready to cook.

                Cook the Chicken: Carefully place the coated chicken breasts in the hot oil, working in batches if necessary to prevent overcrowding. Fry for approximately 4-5 minutes on each side, or until the chicken is beautifully golden brown and cooked through (ensure the internal temperature reaches 165°F/75°C).

                  Drain and Rest: Once cooked, transfer the chicken to a plate lined with paper towels to absorb any excess oil. Allow the chicken to rest for a few minutes, which helps retain its juiciness.

                    Garnish and Serve: Serve the crispy coconut chicken hot, accompanied by fresh lime wedges for an added zesty kick. Sprinkle freshly chopped cilantro on top to enhance the flavor and presentation.

                      Enjoy Your Meal: Pair the coconut-crusted chicken with a light side salad or coleslaw for a refreshing and balanced meal!

                        Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings