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Coconut and Panko-Crusted Fried Chicken

Coconut and Panko-Crusted Fried Chicken

A tropical twist on classic fried chicken! This quick and easy recipe is perfect for weeknight dinner. The flavor and crunch are just right for kids. Serve with your favorite dipping sauce and a side of rice and veggies.

Recipe Quick Facts

Prep
10
Minutes .
Cook
15
Minutes .
Makes
4
Servings .
The link to Coconut and Panko-Crusted Fried Chicken has been copied

Ingredients

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

Approx. 1.2-lb. tray of thin-sliced chicken breasts

Your Price

$14.99 Each
avg/ea
Approx. 3-lb. pack of succulent and juicy chicken breasts ― portioned in three 1-lb. pouches

Your Price

$39.99 Each
avg/ea

Step 1

Recipe step image

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

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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

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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

Recipe step image

Step 4

Serve fried chicken with Basmati rice and your choice of dipping sauce: sweet and sour, citrus chili or peanut sauce.

The Perdue Farms Culinary Team

Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. The chefs contribute to recipe development, culinary ideation, and all culinary aspects of the company business.
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