Coconut Chicken With Apricot Sauce (Printable version)
Crispy coconut-breaded chicken with a sweet-tangy apricot glaze; crunchy exterior, juicy interior, ready in 45 minutes.
# What you need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 cup shredded unsweetened coconut
03 - 1/2 cup gluten-free breadcrumbs
04 - 1/2 cup gluten-free flour
05 - 2 large eggs
06 - 1/2 teaspoon kosher salt
07 - 1/2 teaspoon freshly ground black pepper
08 - 2 tablespoons coconut oil
→ Apricot Sauce
09 - 1 cup apricot preserves
10 - 2 tablespoons gluten-free soy sauce
11 - 1 tablespoon rice vinegar
12 - 1 tablespoon Dijon mustard
13 - 1 clove garlic, minced
14 - 1/2 teaspoon grated fresh ginger
→ Garnish
15 - 2 tablespoons chopped fresh cilantro
16 - Lime wedges for serving
# How To:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - Arrange three shallow dishes: place gluten-free flour in the first, beaten eggs in the second, and combine shredded coconut with gluten-free breadcrumbs in the third.
03 - Season chicken breasts evenly with salt and pepper. Dredge each breast through the flour, shake off excess, dip into beaten egg, then press firmly into the coconut-breadcrumb mixture until fully coated.
04 - Heat coconut oil in a large skillet over medium-high heat. Sear breaded chicken for 2 to 3 minutes per side until a deep golden crust forms. Transfer seared breasts to the prepared baking sheet.
05 - Bake the chicken for 15 to 18 minutes, or until the internal temperature reaches 165°F and juices run clear when pierced.
06 - While the chicken bakes, combine apricot preserves, soy sauce, rice vinegar, Dijon mustard, minced garlic, and grated ginger in a small saucepan. Heat over medium, stirring frequently until smooth and slightly thickened, about 4 to 5 minutes.
07 - Serve the chicken hot, drizzled generously with apricot sauce. Garnish with chopped cilantro and lime wedges alongside.
# Expert Advice:
01 -
- The coconut crust stays incredibly crunchy even after baking, giving you that fried chicken satisfaction without the deep fryer mess.
- The apricot sauce comes together in five minutes and tastes like something you would pay good money for at a restaurant.
- It feels fancy enough for guests but honest enough for a random Wednesday when you just want something exciting.
02 -
- Press the coconut mixture firmly onto the chicken with your palms because loose coating will fall off the moment it hits the hot pan.
- Do not walk away from the searing step because coconut goes from golden to burnt in seconds.
03 -
- Toast the shredded coconut in a dry pan for two minutes before breading to deepen its flavor and create an even crunchier crust.
- Make double the apricot sauce because you will want extra for drizzling over rice or dipping whatever you cook tomorrow.