Baked Crispy Coconut Chicken Creamy Coconut Lime Dip

Baked Crispy Coconut Chicken with Creamy Coconut Lime Dip

This recipe combines the delightful crunch of coconut-coated chicken with a refreshing and creamy dipping sauce. Perfect for a weeknight dinner or a fun appetizer.

Ingredients:

• For the Chicken:
  • 4 boneless, skinless chicken breasts
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups unsweetened shredded coconut (toasted, optional)
• For the Creamy Coconut Lime Dip:
  • 1 cup full-fat coconut milk
  • 1/4 cup plain Greek yogurt
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon honey
  • 1/4 teaspoon garlic powder
  • Pinch of salt

Cooking Guide:

1. Preheat oven to 400°F (200°C). Lightly grease a baking sheet.
2. Prepare the chicken: In a shallow bowl, combine paprika, garlic powder, onion powder, salt, and pepper. Dredge chicken breasts in the spice mixture to coat evenly.
3. Set up a dredging station: In separate bowls, prepare the flour, beaten eggs, and shredded coconut. Dip each chicken breast in flour, then egg, and finally coat generously with the coconut.
4. Place the coated chicken breasts on the prepared baking sheet. Bake for 20-25 minutes, or until chicken is cooked through and golden brown.
5. While the chicken bakes, prepare the dip: In a medium bowl, whisk together coconut milk, Greek yogurt, cilantro, lime juice, honey, garlic powder, and salt. Taste and adjust seasonings as desired.

Tips:

• Pounding the chicken: For extra-crispy chicken, pound the chicken breasts to an even thickness before coating. This helps ensure even cooking and better adherence of the coconut coating.
• Toasting the coconut: Toasting the coconut adds a deeper, richer flavor to the chicken. Spread the shredded coconut on a baking sheet and bake for 5-7 minutes at 350°F (175°C), stirring occasionally, until golden brown.
• Serving suggestions: Pair this dish with rice, quinoa, or roasted vegetables for a complete meal. The creamy coconut lime dip is also delicious served with fresh vegetables or crackers.
• Leftovers: Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The dip can also be stored in the refrigerator for up to 3 days.

Enjoy this delicious and easy baked crispy coconut chicken with the refreshing coconut lime dip!