Coconut-Breaded Chicken

This is favorite in my household and usually makes its way on weekly menu rotations more often than not. Coconut is always considered a Summer flavor for sweets and beverages, but it also can enhance savory entrée dishes in the perfect way. Make sure to serve this dish with a side of Spaghetti Squash to round out your Summer Fruit Menu.

Serves 4


1 1/2 lbs chicken breast cutlets
2 fresh eggs, room temperature
1 cups all-Purpose flour
1 cup sweetened coconut flakes
1 cup bread crumbs
2 tbsp light chili powder (low sodium)
1 tbsp onion powder
1 tbsp garlic powder
2 tbsp Kosher salt, extra for seasoning
1 tsp ground black pepper
1 cup vegetable oil, enough oil to cover the pan about 1/4″ high
Large frying pan, 4-6 inches deep


Let chicken sit out for 10-15 before prepping.

Line a flat surface with paper towels to lay out chicken. Take more paper towels and begin to pat dry each cutlet. Cold, wet chicken will cause the batter to slide off and the chicken to burn easily. These first two steps are very important.

Season each side of chicken with salt and pepper. Cover and set to the side.

While chicken sits, prepare batter:
1. In a baking dish, add flour and spread completely to cover dish. Set aside.
2. In 2nd dish or bowl, whisk eggs until completely blended. Set aside.
3. In 3rd dish, add all dry ingredients and mix well. Set aside.

In large frying pan, add oil and turn stove top to medium heat. Heat oil to 325◦. Use thermometer to gauge heat.

While oil heats, begin battering chicken (Assembly Line):
1. Taking one cutlet at a time, lightly coat in flour.
2. Transfer chicken to egg wash, cover each side.
3. Firmly press each side of chicken into coconut-spice blend. Make sure entire chicken is coated.


When oil is ready, use a spatula to carefully place each chicken cutlet into oil. Do not crowd pan. usually, I can cook 2-3 at a time, depending on size of chicken. Cook each side for about 4-6 minutes, or until crust is golden brown. Remove with spatula and place to the side.

Before adding remaining chicken, use a spider spatula, or slotted spoon, to remove any debris from the oil. This will help prevent the batter of the second batch from browning too quickly.

Repeat previous 2 steps until all chicken is cooked.

Lightly salt right before serving.



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