Description
Make this Oven-Fried Coconut Chicken for dinner tonight—everybody is going to love it! It’s easy to put together and turns out so crispy, even though it’s baked and not fried.
Ingredients
- FOR THE CHICKEN:
- 2 pounds Chicken Tenders OR Chicken Breast Cut Into Pieces
- FOR THE DRY COATING:
- ½ cups Cornstarch
- ½ teaspoons Baking Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Ground Paprika (OR Cayenne OR Chili Powder)
- ½ teaspoons Onion Powder
- ½ teaspoons Salt
- FOR THE EGG COATING:
- 2 Large Eggs
- ⅔ cups Coconut Milk Or Buttermilk
- FOR THE COCONUT CRUST:
- 1-½ cup Unsweetened Shredded Coconut
- ½ cups Breadcrumbs
- 1 teaspoon Garlic Powder
- ½ teaspoons Ground Paprika
- ½ teaspoons Onion Powder
- ½ teaspoons Salt
- FOR THE PAN
- ⅓ cups Butter
Preparation
Combine ingredients for the dry coating in a large resealable bag. Combine ingredients for the egg coating in a large bowl. Combine ingredients for the coconut crust in a shallow baking dish.
Preheat oven to 410°F. Place a baking pan in the oven while it preheats, so the pan can get hot.
Place chicken pieces in the bag with the dry coating. Close the bag and shake it well until all chicken pieces are coated. Remove chicken from bag, shaking off any excess coating, and place in the bowl with the egg mix. Toss well until all chicken pieces are coated. Finally, coat chicken pieces one by one with coconut crust, pressing it onto the chicken so it stays on.
Remove the pan from the oven and the butter on it. Place chicken on the pan—you may have to bake the chicken in two batches depending on the size of your pan and how thick your chicken pieces are. Do not overcrowd the pan or it will get soggy. Bake for 10 minutes, then carefully flip and bake for another 5–10 minutes, or until chicken is cooked through. If you want, put it under the broiler for 2–3 minutes to crisp up further.
Allow the chicken to rest for 2–3 minutes after baking, to help the breading firm up. Then serve immediately.
