Coco Loco Chicken Recipe

Prepare chicken

Butterfly each chicken breast (slice horizontally almost through and open like a book) then place between two pieces of plastic wrap and gently pound with a meat mallet to an even thickness about 1/2 inch. Trim any thin edges. Season both sides with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper.

Set up breading station

Place the 3 tbs flour on a shallow plate. In a second shallow bowl whisk the 2 eggs with 3 tbs milk until uniform. In a third bowl combine 1 1/2 cups shredded coconut, 3/4 cup panko breadcrumbs, 1 tbs lime zest, and 1/2 tsp ground coriander; mix to combine.

Bread the chicken

Working one piece at a time: dredge chicken in flour, shaking off excess; dip into the egg wash, allowing excess to drip; press firmly into the coconut-panko mixture, ensuring an even coating on both sides and edges. Place coated breasts on a sheet tray and let rest 10 minutes to help adhesion.

Fry the chicken

In a large skillet (preferably cast iron or heavy-bottomed) add 1 cup neutral oil and 1 tbs unsalted butter and heat over medium-high until shimmering and a small breadcrumb sizzles immediately (about 350°F / 175°C if using a thermometer). Reduce heat to medium. Add the coated breasts (work in batches if needed; do not crowd) and fry 3–4 minutes per side, turning once, until golden brown and the internal temperature reaches 165°F (74°C). Adjust heat as needed to prevent burning the coconut while ensuring chicken cooks through. Transfer to a wire rack set over a sheet pan and rest 5 minutes.

While the chicken rests, combine 1/2 cup Greek yogurt, 1/4 cup mayonnaise, 2 tbs fresh lime juice, 1/2 tbs lime zest, 1 tsp mild curry powder, 1 tbs honey, 1 tsp minced garlic, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper in a small bowl. Whisk until smooth. If the sauce is too thick, whisk in up to 1 tbs water to reach desired dipping consistency. Taste and adjust seasoning — add more lime juice for brightness, honey for sweetness, or curry powder for more warmth.

Slice each rested chicken breast diagonally into 3–4 pieces. Arrange on a platter, spoon the lime curry dipping sauce into a small bowl alongside, sprinkle chopped cilantro over the chicken, and add lime wedges. Finish with extra cracked black pepper to taste.

Serve immediately while the coating is crisp and the sauce is cool and tangy.