Baked Coconut Crusted Chicken From Scratch
This baked coconut crusted chicken is the perfect way to bring the tropical beaches to your dinner table. Each bite is packed full of shredded coconut, battered chicken, and hints of black pepper creating the perfect sweet-savory flavor combination. You're going to love how easy this recipe is!
Ingredients
- 2 boneless skinless chicken breasts
Dry Breading
- 1/2 cup all-purpose flour
- 1/4 cup breadcrumbs
- 1/2 cup unsweetened coconut flakes
- 1 tsp salt
- 1 tsp ground black pepper
Wet Mixture
- 1 egg
- 1/2 cup unsweetened coconut milk
- 2 tsp pure maple syrup
Instructions
- Mix dry ingredients together with a spoon in a bowl until combined, set to the side.
- In another bowl, whisk wet ingredients together until combine and smooth.
- Dredge each chicken breast by dipping in the wet mixture, letting excess drip off, then dipping in the dry mixture, ensuring the chicken is coated. Then repeat back into the wet and once again into the dry.
- Repeat this process with the second chicken breast.
- Place each breaded chicken breast on a large sheet pan 2 inches apart lined with parchment or greased lightly.
- Bake at 425 degrees Fahrenheit for 30-35 minutes, flipping the chicken half way through.
- Let rest 2-3 mins before serving and enjoy!