Crispy Coconut Chicken Easy and Flavorful Recipe

Ingredients

• 1 lb chicken breast, cut into strips
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup shredded unsweetened coconut
• 1 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• to taste salt and pepper
• 1 teaspoon lime zest
• as needed oil for frying

Instructions

1. Season the chicken strips with salt, pepper, garlic powder, and paprika. Set aside to marinate for 15 minutes to allow the flavors to absorb.
2. In three separate bowls, place the flour, beaten eggs, and a mixture of shredded coconut and panko breadcrumbs. Add the lime zest to the coconut-panko mix for an extra zing.
3. Dredge each chicken strip in flour, shaking off excess, then dip it into the beaten eggs. Finally, coat it in the coconut-panko mixture, pressing gently to ensure the coating sticks well. Repeat until all chicken strips are breaded.
4. In a large skillet, heat about 1/2 inch of oil over medium heat. To test if the oil is ready, drop a small piece of bread into the oil; if it sizzles and bubbles, the oil is ready for frying.
5. Carefully place the coated chicken strips into the hot oil in batches, making sure not to overcrowd the pan. Cook for about 3-4 minutes on each side, or until golden brown and crispy. Use a slotted spoon to transfer cooked chicken to a paper towel-lined plate to drain excess oil.
6. Enjoy your crispy coconut chicken hot with a side of sweet chili sauce or your favorite dipping sauce.