Chicken fillet in coconut breading
2 servings
50 minutes
Coconut-breaded chicken fillet is a refined dish of Pan-Asian cuisine that combines the tenderness of chicken with a crispy sweet crust made from coconut flakes. This recipe is inspired by traditional Asian cooking techniques where breading plays a key role in creating harmony of textures and aromas. The chicken remains tender inside while being golden and crispy outside. The light sweetness of coconut enhances the natural flavor of the meat, while paprika and pepper mix add spicy notes. This dish is perfect for a light dinner or special occasion and pairs wonderfully with sauces based on mango, lime, or ginger. The baked version makes it healthier without losing its rich flavor. Such an unusual cooking method brings an exotic touch to everyday menus, turning ordinary chicken breast into a culinary masterpiece.
1
Wash and dry the chicken breasts. Cut them in half.
- Chicken breast: 2 pieces
2
Beat the egg with a whisk, add water, salt, pepper, paprika.
- Chicken egg: 1 piece
- Water: 2 tablespoons
- Salt: to taste
- Paprika: to taste
- Ground pepper mix: to taste
3
Mix breadcrumbs and coconut flakes.
- Breadcrumbs: 2 tablespoons
- Coconut flakes: 3 tablespoons
4
Dip the meat first in the egg, then in the breadcrumbs.
- Chicken egg: 1 piece
- Breadcrumbs: 2 tablespoons
- Coconut flakes: 3 tablespoons
5
Preheat the oven to 180 degrees. Grease the baking tray with oil, line it with paper, and grease it again with oil. Place the chicken pieces and bake at 200 degrees for 30 minutes.