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Coconut Crunch Chicken Sandwich

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 650
A flavorful and crispy chicken sandwich topped with pineapple, coleslaw, and spicy mayo, perfect for a tropical-inspired meal.

Ingredients

Chicken

  • 2 large skinless, boneless chicken breasts, cut in half lengthwise to create 4 smaller cutlets
  • Salt Salt
  • Black pepper Black pepper
  • 1 teaspoon teaspoon granulated onion
  • 1/2 teaspoon teaspoon curry powder
  • 3/4 cup (scant) cup flour
  • 2 eggs whisked eggs
  • 2 cups cups thickly-shredded, unsweetened coconut
  • Peanut oil Peanut oil, for frying
  • 4 buns brioche buns, toasted
  • 1/2 cup cup mayo
  • 2 cloves cloves garlic, pressed through garlic press
  • 1/2 to 1 teaspoon teaspoon sriracha sauce (desired amount)
  • Lettuce Lettuce, for buns
  • 8 slices pineapple ring slices (good quality, organic canned, juice reserved)
  • 3 cups cups organic, pre-packaged coleslaw mix (or shredded cabbage)
  • 1/4 cup cup mayo
  • 1 tablespoon tablespoon reserved pineapple juice (from canned pineapple)
  • 1 tablespoon finely chopped cilantro leaves
  • Salt Salt
  • Black pepper Black pepper
  • 1 teaspoon teaspoon apple cider vinegar
  • 1 teaspoon teaspoon honey

Instructions 

  • Marinate chicken with salt, pepper, onion, and curry powder; prepare coleslaw and set aside.
  • Dredge chicken in flour, dip in eggs, then coat with shredded coconut. Fry in hot peanut oil until golden and cooked through.
  • Mix mayo, garlic, and sriracha to make spicy mayo. Assemble sandwiches with spread, lettuce, chicken, pineapple, coleslaw, and top bun.

Notes

Ensure oil is hot enough before frying for crispy coating.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Hawaiian
Keyword: chicken, coconut, Sandwich