Coconut Chicken Bites Recipe (Crispy Pan-Fried)

Cut the chicken breast into bite-size chunks. Pat them dry with paper towels so the coating sticks well.

In a bowl, combine the flour, salt, black pepper, and garlic powder until evenly mixed.

Beat the egg in a second bowl. Add the shredded coconut to a third bowl or shallow plate.

Roll each chicken piece in the seasoned flour, dip into the egg, then press firmly into the coconut to coat. Shake off any loose bits.

Melt the butter in a wide skillet over medium heat. You want a gentle sizzle, not smoking hot butter.

Place the coated chicken in a single layer. Cook 3–5 minutes per side, about 10–12 minutes total, until golden and cooked through. Thicker pieces may need a couple extra minutes.

Transfer to paper towels and let rest for 2 minutes. Serve warm; a simple yogurt dip or a squeeze of lemon works nicely.