Coconut Crusted Chicken

Whenever I think about comfort food, the first thing that comes to mind is Coconut Crusted Chicken. This dish takes me back to sunny summer afternoons when my family would gather for a backyard barbecue. The enticing aroma of crispy chicken enveloped in a tropical coconut and cashew crust is simply irresistible. One bite transports you to a beach resort, where the sun kisses your skin and the waves crash nearby. It’s more than just a meal; it’s a beautiful memory wrapped in golden crunch.

Key Ingredients for Coconut Crusted Chicken

The ingredients for Coconut Crusted Chicken are not just a list—they’re the heart of this dish. Each component contributes something unique, making it all come together perfectly. The main players, like chicken tenderloins, cashews, and coconut flakes, work synergistically to create a flavor profile that excites the palate. Let’s take a closer look at these key ingredients.

• 12 chicken tenderloins (just over 2 pounds) – Tender and juicy, these are perfect for quick cooking and absorbing flavors.
• 2 eggs – Used for binding the coating to the chicken, adding richness and moisture.
• 1 tablespoon lime juice – This adds a zesty kick to balance the richness of the coconut.
• 3/4 cup flour – Essential for dredging, creating a non-stick surface for the egg and coating.
• 1 cup toasted cashews – Provides a crunchy texture and nutty flavor.
• 1/2 cup sweetened coconut flakes – Adds sweetness and crunch, giving the dish its tropical flair.
• 1 cup panko bread crumbs – These light breadcrumbs create an irresistible, crispy coating.
• 1 tablespoon brown sugar – Adds a touch of sweetness that complements the coconut beautifully.
• 1 teaspoon EACH salt, onion powder, garlic powder – These spices elevate the flavor profile.
• 1/2 teaspoon pepper, ground ginger – Adds depth and warmth to the dish.
• ¼ – 1/2 teaspoon cayenne pepper – For a hint of heat, adjust to your liking.
• 2 mangos, peeled and roughly chopped – Key for the dipping sauce, providing sweetness and tang.
• 1/4 cup honey – Natural sweetness that enhances the dip.
• 2 tablespoons lime juice – Brightens the flavor of the dip.
• 1-2 tablespoons cider vinegar – A little acidity to balance the sweetness.
• 1/2 teaspoon cumin powder – Adds an earthy note to the dip.
• 3 garlic cloves, peeled – Enhances the flavor of the dipping sauce.
• 3 green onions, roughly chopped – Adds freshness and color.
• 1/2-2 teaspoons red chili flakes (start with 1/2) – Provides heat for the dip, adjust to preference.

Preparation Steps for Coconut Crusted Chicken

Cooking Coconut Crusted Chicken is a delightful experience that brings the kitchen to life. Let’s get started with these simple steps that will lead you to a delicious meal. Follow along, and soon you’ll have a beautiful dish that impresses everyone!

1. Preheat your oven to 400 degrees. This ensures that the chicken gets a nice, crispy crust.
2. In a food processor, combine the cashews and sweetened coconut flakes. Process until the cashews are the size of the panko breadcrumbs. Don’t rush this step; the texture is key to a great coating.
3. In a large shallow dish, mix the processed cashews and coconut with panko breadcrumbs, the prepared spices, and brown sugar. Stir until everything is evenly distributed.
4. In another shallow dish, place flour. This will be the first step in your chicken dredging process.
5. In a separate dish, whisk together the eggs and lime juice until combined. This mixture helps the coating stick.
6. Take one chicken tender at a time and dredge it in the flour, shaking off excess. This creates a dry base for the egg.
7. Dip the floured chicken into the egg mixture, ensuring it’s fully coated.
8. Now, coat the chicken in the cashew-coconut-panko mixture, pressing it onto the surface to make sure it sticks. You want it thick and even.
9. Place the coated chicken tenders on a foil-lined baking sheet fitted with a baking rack. This setup allows air to circulate, ensuring even cooking and crispy results.
10. Lightly spray the tops of the chicken with non-stick cooking spray to enhance crispiness.
11. Bake for approximately 20 to 25 minutes or until the chicken reaches an internal temperature of 165 degrees F. Keep an eye on the color; you want it to be golden brown.
12. For an extra touch, broil the chicken for a few minutes until the coconut is beautifully golden and crisp but still light in color.
13. While the chicken is baking, prepare the Mango Honey Dip. In a blender, combine all the dip ingredients, starting with just 1 teaspoon of red chili flakes and blend until smooth. Taste and adjust the spice level as you prefer.

Helpful Notes about Coconut Crusted Chicken

Here are some helpful notes to ensure your Coconut Crusted Chicken turns out perfectly every time. When you’re in the kitchen, having some tips can really make a difference!

• Storage: Store leftovers in an airtight container in the fridge. Reheat in the oven to restore the crispiness.
• Freezing: You can freeze the uncooked, breaded chicken for up to a month. Bake from frozen, adding extra time.
• Pairing: This dish pairs wonderfully with a fresh salad or roasted vegetables for a complete meal.
• Cooking Method: You can also try cooking the chicken in an air fryer for even quicker results!
• Adjusting Spice: Feel free to adjust the level of red chili flakes in the dip according to your spice preference.

Serving This Coconut Crusted Chicken

• Ideal for Parties: Serve Coconut Crusted Chicken as an appetizer at your next gathering. Guests will love the unique crunch and flavor.
• Perfect for Summer BBQs: This dish shines at outdoor summer events, bringing a tropical vibe to any barbecue.
• Accompaniment: Pair it with a vibrant mango salsa or a cool cucumber salad for a refreshing contrast.
• Meal Prep: Prepare the chicken in advance for a quick weeknight dinner option. Just bake when you’re ready to eat.
• Casual Dining: It’s great for casual lunches with the family; serve with some crispy fries for a classic pairing.
• Kids’ Favorite: The crunchy coating makes it a hit with children. They’ll keep coming back for more!

FAQ

Conclusion

Coconut Crusted Chicken is truly a delightful dish that brings a taste of the tropics to your dinner table. The crispy coating combined with juicy chicken makes it irresistible. I encourage you to try this recipe; it’s sure to become a favorite in your home. Serve it at your next gathering or enjoy it as a family meal for a special touch!

Coconut Crusted Chicken

The ultimate comfort food for summer! Coconut Crusted Chicken delivers a crispy, crunchy texture with a tropical flair. Perfect for a quick dinner or a backyard barbecue, this easy dish will delight your taste buds.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine American

Servings 5 servings

Calories 340 kcal

Equipment

• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Blender
• Whisk
• Frying Pan
• Oven
• Food Processor
• Peeler

Ingredients

  

• 12 pieces chicken tenderloins just over 2 pounds
• 2 pieces eggs
• 1 tablespoon lime juice
• 3/4 cup flour
• 1 cup toasted cashews
• 1/2 cup sweetened coconut flakes
• 1 cup panko bread crumbs
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/2 teaspoon ground ginger
• 1/4 – 1/2 teaspoon cayenne pepper
• 2 pieces mangos peeled and roughly chopped
• 1/4 cup honey
• 2 tablespoons lime juice
• 1-2 tablespoons cider vinegar
• 1/2 teaspoon cumin powder
• 3 cloves garlic peeled
• 3 pieces green onions roughly chopped
• 1/2-2 teaspoons red chili flakes start with 1/2

Instructions

 

• Preheat your oven to 400 degrees.
• In a food processor, combine the cashews and sweetened coconut flakes. Process until the cashews are the size of the panko breadcrumbs.
• In a large shallow dish, mix the processed cashews and coconut with panko breadcrumbs, the prepared spices, and brown sugar. Stir until evenly distributed.
• In another shallow dish, place flour.
• In a separate dish, whisk together the eggs and lime juice until combined.
• Take one chicken tender at a time and dredge it in the flour, shaking off excess.
• Dip the floured chicken into the egg mixture, ensuring it’s fully coated.
• Now, coat the chicken in the cashew-coconut-panko mixture, pressing it onto the surface.
• Place the coated chicken tenders on a foil-lined baking sheet fitted with a baking rack.
• Lightly spray the tops of the chicken with non-stick cooking spray.
• Bake for approximately 20 to 25 minutes or until the chicken reaches an internal temperature of 165 degrees F.
• For an extra touch, broil the chicken for a few minutes until golden and crisp.
• Prepare the Mango Honey Dip by blending all dip ingredients, starting with just 1 teaspoon of red chili flakes.

Notes

• Storage: Store leftovers in an airtight container in the fridge. Reheat in the oven to restore the crispiness.
• Freezing: You can freeze the uncooked, breaded chicken for up to a month. Bake from frozen, adding extra time.
• Pairing: This dish pairs wonderfully with a fresh salad or roasted vegetables for a complete meal.
• Cooking Method: You can also try cooking the chicken in an air fryer for even quicker results!
• Adjusting Spice: Feel free to adjust the level of red chili flakes in the dip according to your spice preference.

Keyword Coconut Crusted Chicken, Crispy Chicken Dinner, easy chicken recipe, Tropical Chicken Dish

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Meet Bella Banks

I’m the one who makes sure we’re having fun while we work. I love the communal aspect of cooking seven friends in a kitchen can be chaotic, but it’s the best kind of chaos! I cook everything alongside the girls, and I’m often the one setting the table and making sure the “vibe” is right for our photos. I believe that any recipe, no matter how simple or complex, is a celebration.