Name: Copycat Red Lobster Coconut Bites (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 24
Cuisine: American
Ingredients: 1 pound Boneless skinless chicken breasts; 1 cup All-purpose flour; 1 teaspoon Garlic powder; 1 teaspoon Onion powder; 1/2 teaspoon Black pepper; 1/2 teaspoon Salt; 2 Large eggs; 2 tablespoons Milk; 2 cups Shredded sweetened coconut; 1/2 cup Mayonnaise; 2 tablespoons Pineapple juice; 1 tablespoon Sweet chili sauce; Vegetable oil For frying

Recipe tier

A classic appetizer replicating Red Lobster's popular Coconut Bites, made accessible for home cooking.

Total 45 min

Serves 24

Steps 10

Ingredients 13

Chicken
1 pound 450 g Boneless skinless chicken breasts
Breading
1 cup 120 g All-purpose flour
1 teaspoon 5 mL Garlic powder
1 teaspoon 5 mL Onion powder
teaspoon 2.5 mL Black pepper
teaspoon 2.5 mL Salt
Egg Wash
2 2 Large eggs
2 tablespoons 30 mL Milk
Coconut Coating
2 cups 240 g Shredded sweetened coconut
Dipping Sauce
cup 120 mL Mayonnaise
2 tablespoons 30 mL Pineapple juice
1 tablespoon 15 mL Sweet chili sauce
Frying
Vegetable oil N/A For frying

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Equipment

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Instructions

🎙️ Cook with voice coach

Cut chicken breasts into 1-inch bite-sized pieces.
Prepare the Breading: In a shallow dish, combine flour, garlic powder, onion powder, salt, and pepper.
Prepare the Egg Wash: In another shallow dish, whisk together eggs and milk.
Prepare the Coconut Coating: Place shredded coconut in a third shallow dish.
Dredge each chicken piece in the Breading, then dip in the Egg Wash, and finally coat thoroughly with the Coconut Coating.
Heat about 1 inch of vegetable oil in a large skillet or deep fryer to 350°F (175°C).
Fry the coconut-coated chicken in batches for 3-4 minutes, or until golden brown and cooked through.
Remove chicken and place on a paper towel-lined plate to drain excess oil.
Prepare the Dipping Sauce: In a small bowl, combine mayonnaise, pineapple juice, and sweet chili sauce. Mix well.
Serve the Coconut Bites immediately with the Dipping Sauce.