Coconut Crusted Chicken — Olivia Retter Lifestyle

What You’ll Need

6 x boneless, skinless chicken thighs (can also be breast)

3/4 cup flour

3 eggs beaten

3/4 cup panko breadcrumbs

3/4 cup unsweetened shredded coconut

1 tsp cayenne

S&P to taste

1 cup high temp oil (I use avocado, but coconut works well too)

SAUCE - mix 1 part mayonnaise to one part Smak Dab Hot Honey Jalepeno mustard

How to Make it - Fried

-Heat oil in a fry pan to just below medium heat

-Prep 3 shallow dishes or plates in a row

-First dish gets the flour, second dish gets the eggs and third dish gets a mixture of panko, coconut and cayenne

-Season all 3 with salt and pepper

-Take each piece of chicken and first dredge it in flour, then eggs and finally the panko/coconut mixture before placing it gently into the heated oil. Repeat with remaining chicken pieces

-If oil does not bubble, it is not hot enough yet

-Fry the chicken about 5-8 minutes each side, making sure to keep an eye on it so it doesn’t burn. Adjust heat if needed

ALTERNATE - Oven Baked

-Do all steps, but instead of frying the chicken, place on a wire rack over a sheet pan and bake in a 400 degree oven for 30 minutes, flipping part way through

This coconut crust is also fantastic on prawns as another option!