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


Recipe Summary

15 mins
20 mins
35 mins
2 servings


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


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

  • 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 37% DV; carbohydrates 25.3g 8% DV; fat 13.5g 21% DV; cholesterol 135.9mg 45% DV; sodium 543.6mg 22% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
These were very tasty! i used chicken breast because it's what i had. i cut them into strips. i did miss a step though. the double coating. i dipped in egg mixture then in the crumbs and onto the baking rack. Perhaps if i hadn't of missed that step they would have come out crunchier. I enjoyed these very much and will pay more attention to the instructions next time cuz there will be a next time! Read More