Crispy Coconut Chicken

This is perfect Saturday night food! I do love a chicken goujon & these have a lovely hint of coconut making them just a little bit different!

I have used Panko breadcrumbs but crushed puffed rice cereal will work just as well.


Serves 4 Approx 65p per person

Prep time inc chilling 40 minutes Cooking time 10-15 minutes

Level 🍴🍴




2 skinless chicken breasts

2 eggs beaten

75g plain flour, seasoned with salt & pepper

75g Panko breadcrumbs (or crushed puffed rice cereal)

75g dessicated coconut

sunflower oil



Place the chicken breasts between two sheets of cling film & flatted with a rolling pin until they are of even thickness.

Slice the chicken into strips.

Put the flour, eggs, breadcrumbs & coconut into shallow bowls.

Take a piece of chicken & dip it first in flour, then egg, coconut, egg again then breadcrumbs. Repeat with each piece of chicken & set aside onto a plate.

Cover the plate with cling film & put in the fridge for 30 minutes.



Fill a large deep frying pan 1/3 of the way up with sunflower oil over a medium/high heat.

Put 3-4 pieces of chicken in at a time & cook for 2 minutes on each side, set aside on a warm plate while you cook the rest.

Serve immediately.

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