Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 cup shredded unsweetened coconut
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- Vegetable oil or coconut oil for frying
Instructions
- Set up a dredging station with flour, garlic powder, salt, and pepper in one bowl, whisked eggs in a second bowl, and a mixture of shredded coconut and panko breadcrumbs in a third bowl.
- Dip chicken pieces into the flour mixture, then into the egg, and finally coat generously with the coconut and breadcrumb mixture.
- Heat oil in a skillet over medium heat, and carefully place the coated chicken into the oil, cooking for 5–7 minutes on each side until golden brown and fully cooked.
- Transfer cooked chicken to a paper towel-lined plate to absorb excess oil and let it rest for a few minutes before serving.
- Serve with a salad or dipping sauce of choice.
Notes
For extra crunch, double-coat each chicken piece. Ensure oil is hot before frying to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
- Diet: Gluten-free option available