Ingredients
Scale
- 1 ½ pounds boneless skinless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 cup panko breadcrumbs
- 1 cup unsweetened shredded coconut
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Slice the chicken breasts into even cutlets and pat them dry. Season the cutlets with salt, black pepper, smoked paprika, garlic powder, and onion powder.
- In one bowl, place the flour. In another bowl, whisk together the eggs and milk. In a third bowl, mix the panko breadcrumbs, shredded coconut, paprika, and cayenne pepper.
- Dredge each chicken piece in the flour first, then dip it in the egg mixture, and finally press it firmly into the coconut breadcrumb mixture to coat well.
- Arrange the coated chicken on the baking sheet and drizzle lightly with olive oil.
- Bake for 18 to 22 minutes, rotating the pan halfway through, until the crust is golden and the chicken reaches an internal temperature of 165°F.
- Let the chicken rest for 5 minutes before serving so the juices settle and the crust firms slightly.
Notes
For added flavor, marinate the chicken in lime juice for 30 minutes before breading. Adjust cayenne for desired spice level.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free Option Available
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg