Indulge in the crispy and nutty goodness of coconut pecan chicken. This mouthwatering dish features tender chicken coated in a crunchy mixture of shredded coconut and chopped pecans. The combination of these two ingredients adds a unique texture and flavor to the chicken. Whether you're hosting a dinner party or simply looking to impress your family, this recipe is sure to be a hit. It's easy to make and will leave everyone craving for more. Get ready to tantalize your taste buds with this delectable coconut pecan chicken.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1/4 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- Vegetable oil, for frying
Directions
- Preheat the oven to 350°F (175°C).
- In a shallow bowl, mix together the shredded coconut and chopped pecans.
- In another shallow bowl, whisk together the flour, salt, black pepper, garlic powder, and cayenne pepper.
- In a third shallow bowl, beat together the eggs and milk.
- Dip each chicken breast into the flour mixture, coating both sides evenly. Shake off any excess flour.
- Dip the floured chicken into the egg mixture, allowing any excess to drip off.
- Press the chicken into the coconut-pecan mixture, ensuring that it is fully coated on both sides.
- Heat vegetable oil in a large skillet over medium heat.
- Add the coated chicken breasts to the skillet and cook for 3-4 minutes on each side, or until golden brown.
- Transfer the chicken breasts to a baking sheet and bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
- Remove from the oven and let the chicken rest for a few minutes before serving.
- Slice the chicken breasts and serve hot with your favorite side dishes.
