Description
Juicy chicken coated in crispy coconut flakes, fried to perfection, and served with a creamy, spicy Bang Bang sauce.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha
- 1 teaspoon honey
- Vegetable oil for frying
Instructions
1. Prepare the Crust:
- Cut chicken breasts into strips or bite-sized pieces. Season with salt, pepper, garlic powder, and paprika.
- Set up a breading station: one bowl with flour, one with beaten eggs, and one with a mix of shredded coconut and panko breadcrumbs.
- Dredge each chicken piece in flour, dip in egg, then coat with the coconut-panko mixture. Press lightly to adhere.
- Heat vegetable oil in a deep skillet over medium heat. Fry chicken in batches until golden brown and cooked through (about 3-4 minutes per side). Drain on paper towels.
- For the Bang Bang sauce, whisk together mayonnaise, sweet chili sauce, sriracha, and honey in a small bowl.
- Serve crispy coconut chicken with Bang Bang sauce drizzled on top or as a dip.
Notes
You can customize the seasonings to taste.