Over the years readers have asked if the amazingly slimmed down Coconut Coconut Shrimp recipe in Eat More of What You Love could be made with chicken instead. The short answer is yes! That said, while a mayonnaise mixture was the ticket for getting the coconut coating to stick to the shrimp, additional testing proved egg white to be a better “glue” for holding the crispy coconut/breadcrumb onto the chicken. The cooking time also required lengthening, but now I can confidently not only say “yes”, but exactly how to make delicious coconut coconut chicken – and how to make it crispier than ever.
If you own an air fryer, I LOVE using mine for this recipe! Not only does it more perfectly crisp the crave-worthy coating, it does so in record time! Simply coat the chicken and pop it into the air fryer. One quick flip, and it’s ready in 10 short minutes! Air fryer instructions are at the end of the recipe.
PS This TASTY HONEY MUSTARD DRIZZLE takes this recipe over the top! Whisk together 1 tablespoon each Dijon mustard, light mayonnaise, and honey, and 2 teaspoons apple cider vinegar. Drizzle about 1 tablespoon across each cooked chicken breast just before serving. Adds 25 calories and 1 smart point.
MAKES 4 SERVINGS
4 boneless, skinless chicken breasts (about 1 pound)
1 large egg white
1/8 teaspoon coconut extract
1/4 cup panko breadcrumbs
1/4 cup plain breadcrumbs
1/4 cup unsweetened coconut (or sweetened shredded coconut)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon canola oil
1. Preheat the oven to 425°F. Cover the chicken breasts in plastic wrap and gently pound to 1/4-inch thickness. Set aside.
2. In a medium shallow bowl, whisk together the egg white and coconut extract. In another medium shallow bowl mix together the breadcrumbs, coconut, salt, pepper and oil.
3. Dip each breast into the egg mixture, allowing excess to roll off, roll in coconut crumbs and place on a baking sheet. Spray the chicken breasts with cooking spray and bake for 18 to 20 minutes, or until coating is golden brown and chicken is cooked through.
AIR FRYER INSTRUCTIONS: Preheat the air fyer to 360°F. Place the coated chicken in the air fryer and cook for 10 minutes turning, and adding a light spray of cooking spray half way through until coating is golden brown and chicken is cooked through.
Nutrition Information Per Serving: Calories 190 | Carbohydrate 7g (Sugars 1g) | Total Fat 6g (Sat Fat 3.5g) | Protein 24g | Fiber 1g | Cholesterol 55mg | Sodium 370mg | Food Exchanges: 3 1/2 Lean Meat, 1/2 Starch | Carbohydrate Choices: 1/2 | Weight Watcher Smart Point Comparison: green 5, blue 3, purple 3
