Coconut Crusted Chicken with Thai Slaw is a delicious and crispy dish that combines tender chicken breasts coated in coconut and panko breadcrumbs, served with a refreshing Thai slaw.
Author:Nicole Grace
Prep Time:20 minutes
Cook Time:25 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking and Frying
Cuisine:Thai
Diet:Gluten Free
Ingredients
Scale
2 large chicken breasts (about 1 pound total)
1 cup unsweetened shredded coconut
1 cup panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
2 large eggs
1 tablespoon coconut oil (for frying)
4 cups green cabbage, finely shredded
1 cup carrots, grated
1/4 cup fresh cilantro, chopped
1/4 cup green onions, sliced
1/4 cup peanut butter
2 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon sesame oil
1/4 teaspoon red pepper flakes (optional)
Instructions
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
In a shallow bowl, combine the shredded coconut, panko breadcrumbs, garlic powder, onion powder, salt, and black pepper.
In another shallow bowl, beat the eggs until well combined.
Dip each chicken breast into the egg mixture, allowing excess to drip off, then coat in the coconut mixture, pressing gently to adhere. Place the coated chicken on the prepared baking sheet.
Heat coconut oil in a large skillet over medium heat. Add the chicken breasts and cook for about 3-4 minutes on each side until golden brown. Transfer the chicken back to the baking sheet and bake in the preheated oven for 15-20 minutes or until the internal temperature reaches 165°F.
While the chicken is baking, prepare the Thai slaw. In a large bowl, combine the cabbage, carrots, cilantro, and green onions.
In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, sesame oil, and red pepper flakes until smooth. Pour the dressing over the slaw and toss to combine.
Serve the coconut crusted chicken alongside the Thai slaw.
Notes
For a spicier slaw, add sliced jalapeños or a dash of sriracha to the dressing.
Substitute chicken with shrimp or tofu for a different protein option.