Ingredients
- 1 lb boneless skinless chicken thighs or breasts
- 1 cup unsweetened shredded coconut
- 1 cup panko breadcrumbs
- 2 large eggs
- 1/2 cup coconut milk
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice chicken into thinner cutlets if using breasts, and season both sides with salt and pepper.
- In one bowl, whisk together the eggs and coconut milk. In another bowl, combine shredded coconut, breadcrumbs, garlic powder, and paprika.
- Dip each piece of chicken into the egg mixture, then dredge in the coconut and breadcrumb mixture, pressing to adhere. Place on the prepared baking sheet.
- Drizzle with olive oil and bake for 20-25 minutes until cooked through and the coating is golden brown. Ensure internal temperature reaches 165°F (74°C).
- Let chicken rest for a few minutes before serving.
- For extra crunch, broil the chicken for the last 2-3 minutes of cooking time.
Notes
Serve with sautéed greens, mango salsa, or coconut rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Paleo