Coconut Crusted Chicken

Main Course

Recipe courtesy of Quick and Easy Menus

Serves 2

  • 2 boneless skinless chicken breasts, sliced in half (6 - 8 oz. each), chicken tenders work well too
  • 1/4 cup cornstarch
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup coconut milk
  • 3/4 cup shredded unsweetened coconut
  • 3/4 cup panko bread crumbs
  • 1/4 cup canola oil

Coconut Crusted Chicken

Coconut Crusted Chicken

Click image to enlarge


Pound chicken breast halves with flat side of meat mallet into 1/4-inch thick cutlets. Chicken tneders can be used as is. Season with salt and black pepper.

Combine cornstarch, salt and cayenne in a shallow dish. Pour coconut milk into another shallow dish. Mix shredded coconut and panko in a third shallow dish. Dredge cutlets in corstarch mixture, dip in coconut milk then dredge in crumb mixture. Place on a rack set inside a baking sheet.

Heat oil in a large saute pan over medium-high heat. Fry cutlets until browned, about 2 minutes per side, then drain on a paper-towel lined plate.

Serve plain or on a bed of rice with cherry tomato and black beans(optional)

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