Coconut and Panko Fried Chicken Recipe

Ingredients

4 Perdue Fresh Cuts Thin-Sliced Chicken Breasts
1/2 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
2 large eggs
1 1/2 cups unsweetened shredded coconut
1 cup Panko breadcrumbs
1 tablespoon coconut or canola oil

Made with Our

Perdue Boneless Skinless Chicken Breast Filets

2-lb. bag (contains 5-8 wrapped and frozen filets)

Your Price

$15.99

Perdue Fresh Cuts Thin-Sliced Chicken Breast

Approx. 1.2-lb. tray of frozen thin-sliced chicken breast

Your Price

$12.99

Perdue Boneless Skinless Chicken Breasts Pack

Approx. 2.7-3.5-lb. package (contains 3 packs, each filled with 1-2 frozen breasts)

Your Price

$31.99

Step 1

Step 1

Preheat oven to 350 F. In a shallow dish, combine the flour, salt, and pepper. In a second shallow dish, whisk together the eggs. In the third shallow dish, combine the shredded coconut and the Panko breadcrumbs.

Step 2

First, dredge each chicken breast lightly in flour. Then dip the floured chicken in the egg wash, letting the excess drip away. Next, dredge the egg-washed chicken in the coconut-Panko mixture, pressing lightly to make sure the coconut sticks.

Step 3

In a large skillet, heat the coconut oil over medium lo heat. Sauté the chicken 1 to 2 minutes per side until coconut is golden brown. Place the chicken on a rack over a foil-lined baking tray. Place the baking tray in the oven and bake for 10 minutes until chicken is cooked through. Chicken is done when a meat thermometer inserted in the center reaches 170 F. Keep warm until ready to serve.

Step 4