Place the shredded coconut in a dry skillet over medium heat. Toast, stirring frequently, until golden brown and fragrant, about 3-5 minutes. Remove from heat and set aside to cool slightly.
4 pieces chicken breasts
Flatten each chicken breast to an even thickness of about 1/2 inch using a meat mallet or rolling pin, then season both sides with salt and pepper.
4 pieces chicken breasts
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with toasted coconut mixed with bread crumbs.
4 pieces chicken breasts
Dredge each chicken piece first in the flour, ensuring an even coat; then dip into the beaten eggs, and finally press into the toasted coconut mixture, pressing gently to adhere.
4 pieces chicken breasts
Heat olive oil in a non-stick skillet over medium heat until shimmering. Carefully place the coated chicken breasts into the skillet, cooking for about 4-5 minutes per side, until the outside is golden brown and crispy, and the internal temperature reaches 165°F (74°C).
4 pieces chicken breasts
Remove the chicken from the skillet and let rest for a few minutes. Slice if desired, then serve immediately, showcasing the crispy coconut crust and tender interior.
