Coconut Crusted Chicken

Instructions

1. Step 1

   Preheat the oven to 200°C. Line a baking sheet with parchment paper and place a wire rack on top.

   Cookware: baking sheet, parchment paper, wire rack

2. Step 2

   Cut each chicken breast lengthwise into three even strips. Pat dry, then season with the salt and black pepper.

   Ingredients used: 4.0 piece Chicken Breast, 6.0 gr Fine Salt, 2.0 gr Ground Black Pepper

   Cookware: Chef Knife, cutting board

3. Step 3

   Place the flour in a shallow bowl.

   Ingredients used: 65.0 gr All-Purpose Flour

   Cookware: Shallow bowl

4. Step 4

   Crack the eggs into a second shallow bowl and whisk until smooth.

   Ingredients used: 2.0 piece Egg

   Cookware: Shallow bowl, whisk

5. Step 5

   Combine the coconut, panko, paprika, and garlic powder in a third shallow bowl.

   Ingredients used: 3.0 gr Garlic Powder, 60.0 gr Panko Breadcrumb, 2.0 gr Paprika, 100.0 gr Unsweetened Shredded Coconut

   Cookware: Shallow bowl

6. Step 6

   Coat each chicken strip first in flour, then in beaten egg, and finally in the coconut mixture. Press the crust on gently and arrange the strips on the wire rack without touching.

   Cookware: Shallow bowl, tongs, wire rack

7. Step 7

   Drizzle the vegetable oil evenly over the coated chicken. Bake at 200°C for 10 minutes.

   Timer: 10 min (fixed)

   Ingredients used: 30.0 ml Vegetable Oil

   Cookware: baking sheet, wire rack

8. Step 8

   Turn the strips with tongs and bake for another 8 to 10 minutes, until the crust is golden and the thickest pieces reach 74°C internally.

   Timer: 9 min (fixed)

   Cookware: baking sheet, instant-read thermometer, tongs, wire rack

9. Step 9

   Rest the chicken on the rack for 3 minutes before serving.

   Timer: 3 min (fixed)

   Cookware: wire rack