Description
A delightful combination of juicy chicken coated in crispy coconut, served with a tangy sweet chili dip. A family favorite perfect for any gathering.
Ingredients
Scale
- 1 lb boneless chicken (breast or thighs)
- 1 cup unsweetened shredded coconut
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 1/2 cup sweet chili sauce
Instructions
- Preheat your oven to 425°F (220°C).
- Create three shallow bowls—one for flour, one for beaten eggs, and one for shredded coconut mixed with a pinch of salt.
- Coat each piece of chicken in flour, then dip into the egg, and finally roll in the coconut mixture.
- Arrange the coated chicken pieces on a parchment-lined baking sheet and bake for 25-30 minutes until golden brown and crispy.
- While the chicken bakes, whisk together sweet chili sauce, a dash of rice vinegar, and lime juice for the dip.
- Serve the chicken alongside the sweet chili dip and enjoy!
Notes
For added crunch, consider double coating the chicken in egg and coconut.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 piece of chicken
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 160mg
Keywords: chicken, coconut, sweet chili, crispy, family recipe, easy dinner