Name: Coconut Chicken Katsu With Smashed Cucumbers
Total time: 45 minutes
Yield: 4 servings
Ingredients: 8 Persian cucumbers, cut into 1½" pieces; 1 tsp. sugar; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more; 4 medium skinless, boneless chicken breasts; Freshly ground pepper; ½ cup all-purpose flour; 2 large eggs; 1 cup panko; 1 cup unsweetened shredded coconut; Vegetable oil (for frying; about 3 cups); ½ cup mayonnaise; 2 Tbsp. sriracha; 1 small red onion, thinly sliced; Zest and juice of 2 limes; Extra-virgin olive oil (for drizzling)

Sliced fried chicken in a pankococonut mixture topped with sriracha mayo and lime zest on a plate with smashed Persian...

Photo by Travis Rainey, Food Styling by Micah Marie Morton, Prop Styling by Christina Allen

Want to give your chicken cutlet a little something extra? Mix shredded coconut with breadcrumbs to create a flavorful, super crisp coating—perfect for dipping in sriracha mayo and serving alongside a smashed cucumber salad. Be sure to seek out unsweetened shredded coconut rather than thick flakes or chips; their finer texture makes a great stand-in for breadcrumbs. To make this recipe fully gluten-free, you can swap in gluten-free panko and use rice flour instead of all-purpose flour for the breading.

Recipe notes

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