Dr. Mehmet and Lisa Oz's Coconut-Crusted Chicken Breasts with Peanut Sriracha Dip

by Rachael Ray Show Staff 9:00 AM, October 23, 2015

Aired October 23, 2015

Serves 4

1/4 cup smooth or chunky natural-style peanut butter
1/4 cup light coconut milk or whole milk
2 tablespoons fresh lime juice
1 tablespoon finely chopped shallot
2 teaspoons tamari or soy sauce
1 teaspoon peeled and finely shredded fresh ginger (use the small holes on a box grater)
1 teaspoon Sriracha or Chinese chili-garlic sauce
1 garlic clove, crushed through a garlic press

4 skinless, boneless chicken breast halves (each about 6 ounces)
1 teaspoon granulated garlic or garlic powder
1 teaspoon granulated onion or onion powder
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup unbleached all-purpose flour
2 large eggs
1/2 cup unsweetened shredded coconut (not desiccated coconut)
1/2 cup panko (Japanese breadcrumbs)
3 tablespoons coconut oil


To make the dip: Whisk all of the ingredients together in a medium together in a medium bowl, adding about 2 tablespoons water, as needed, to thin the mixture to dip consistency. Set the dip aside while preparing the chicken.

To prepare the chicken: One at a time, place a chicken breast half between two sheets of plastic wrap. Using a flat meat pounder or a rolling pin, pound the chicken until it is about 1/2-inch thick. Mix the granulated garlic, granulated onion, salt and pepper in a small bowl. Season the chicken all over with the garlic mixture.

Spread the flour in a wide, shallow dish. Beat the eggs together in a second dish. Mix the coconut and bread crumbs together in a third dish. One at a time, coat a chicken breast in the flour. Transfer it to the beaten egg, and turn to coat it, letting the excess egg drip back into the dish. Add to the bread-crumb mixture and turn to coat, gently patting the mixture on the chicken to adhere. Transfer the chicken to a platter and let stand for about 10 minutes to help the coating set. Melt the coconut oil in a large nonstick skillet over medium heat until the oil is hot but not smoking. Add the chicken. Cook, adjusting the heat as needed so the coating browns without burning, until the underside is golden brown and crisp, 3-4 minutes. Flip the chicken over and continue cooking until the other side is browned and the chicken feels firm when pressed in the center with a fingertip, about 3 minutes more. Transfer the chicken to paper towels to drain for about a minute. Transfer the chicken to a cutting board. Cut crosswise, across the grain, into slices about 1/2-inch thick. Place each sliced chicken breast on a dinner plate. Pour the peanut sauce into four individual small bowls and add one to each plate for dipping the chicken. Serve immediately.

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