Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Inspired by my boyfriend as he loves coconut and is lactose intolerant. Delicious, easy to make, and a fun twist on a common dish.

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Recipe Summary

cook:
20 mins
total:
35 mins
prep:
15 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Place a wire rack on a rimmed baking sheet.

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  • Place panko bread crumbs, seasoned bread crumbs, coconut, cayenne pepper, and thyme in the bowl of a food processor. Pulse until coconut resembles size of bread crumbs. Transfer to a flat bowl or dish.

  • Whisk egg and sriracha sauce together in a separate bowl.

  • Dip chicken pieces in crumb mixture. Coat all sides with egg mixture. Roll again in crumb mixture and place on the prepared rack. Repeat for all chicken pieces.

  • Bake in the preheated oven until browned and crisp, about 20 minutes.

Nutrition Facts

286 calories; protein 18.6g; carbohydrates 25.3g; fat 13.5g; cholesterol 135.9mg; sodium 543.6mg. Full Nutrition
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