My boyfriend, who adores coconut and is lactose intolerant, served as my inspiration. Delicious, simple to prepare, and a creative take on a classic meal.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- ¼ cup panko bread crumbs
- ¼ cup Italian-seasoned bread crumbs
- ¼ cup sweetened flaked coconut
- 1 pinch cayenne pepper, or to taste
- 1 pinch dried thyme, or to taste (Optional)
- 1 egg
- 1 teaspoon sriracha sauce
- 2 skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Place a wire rack on a rimmed baking sheet.
- Place panko bread crumbs, seasoned bread crumbs, coconut, cayenne pepper, and thyme in the bowl of a food processor. Pulse until coconut resembles size of bread crumbs. Transfer to a flat bowl or dish.
- Whisk egg and sriracha sauce together in a separate bowl.
- Dip chicken pieces in crumb mixture. Coat all sides with egg mixture. Roll again in crumb mixture and place on the prepared rack. Repeat for all chicken pieces.
- Bake in the preheated oven until browned and crisp, about 20 minutes.
Nutrition Facts
| Calories | 286 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 136 mg |
| Dietary Fiber | 2 g |
| Protein | 19 g |
| Saturated Fat | 6 g |
| Sodium | 544 mg |
| Sugars | 5 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
These were very tasty! i used chicken breast because it’s what i had. i cut them into strips. i did miss a step though. the double coating. i dipped in egg mixture then in the crumbs and onto the baking rack. Perhaps if i hadn’t of missed that step they would have come out crunchier. I enjoyed these very much and will pay more attention to the instructions next time, cuz there will be a next time!