Crispy Coconut Chicken

Crispy Coconut Chicken
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Man, do I have a fabulous recipe to share with you today. Crispy Coconut Chicken, to be exact.

Slices of chicken are  breaded with panko bread crumbs and coconut, then baked in the oven. The result is oh so wonderful. The coating is delicately crisp, while the chicken slices are tender and juicy. The coconut adds a hint of sweetness without being overly sweet. It doesn’t taste like a desert is what I am telling you here. 🙂 MyLittleTwinBoys gobbled it up in a fast hurry.

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They loved dipping it in the wonderful Creamy Honey Mustard Dressing I posted yesterday.

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I sliced mine up laid it over the top of a gorgeous salad. If you drizzle the whole things with Creamy Honey Mustard Dressing oh my goodness…heaven, my friends. This chicken is a heavenly delight!

Now, let me show you how easy it is to put together.

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Crispy Coconut Chicken
PRINT RECIPE

CHICKEN:
2 T olive oil
5 chicken breasts (about 2 1/2 pounds)
1 egg
2 T milk
2 C panko bread crumbs
1/2 C coconut
1/8 t salt

HONEY MUSTARD DRESSING and DIP:
Recipe HERE

SALAD: (any combination of salad ingredients would be great)
Spinach
Grape Tomatoes
Carrots
Bell Peppers
Cucumbers

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1. Preheat your oven to 400 degrees.
2. Pour 2 tablespoons olive oil onto a large cookie sheet. Spread it around evenly over the pan.

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3. Cut 5 chicken breasts into strips that are about 2 inches wide. (Give or take…please don’t search for a ruler).

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4. Crack an egg into a loaf pan. Add 2 tablespoons milk and whisk the two together until well combined.
5. In a separate loaf pan combine 2 cups panko bread crumbs, 1/2 cup coconut and 1/8 teaspoon salt.
6. Dredge each chicken slice into the egg mixture…

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and then into the coconut mixture. Be sure to press the mixture into the chicken a bit to help it stick.

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7. Lay each piece of coated chicken onto your greased cookie sheet. Spray a bit of cooking spray over the tops to give them a little bit of moisture. This will also help the bread crumbs and coconut to get golden brown.
8. Bake for 40 minutes, or until the chicken is cooked through and the coating is crisp.

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Then, the future of this Chicken is up to you. Layer it over a beautiful bed of salad greens, tomatoes, peppers and cucumbers and drizzle it with Creamy Honey Mustard Dressing.

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Or just dip it, baby.

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Enjoy!

 

 

 



Post a comment!

9 Comments

  1. 1
    Kellie Anderson
    January 9, 2014 at 5:15 pm

    This looks so yummy I actually came to your blog to find a yummy stir Fry and saw this so I think I will be making this for dinner instead since I have everything! Thanks for posting this I am really excited to try it.

  2. 2
    January 9, 2014 at 6:14 pm

    Jamie: You don’t say what temperature to cook the chicken. Also, it would be great if there was a “print” button on your recipes.

    • 3
      cathy cassetta
      January 9, 2014 at 10:52 pm

      1. Preheat your oven to 400 degrees.

  3. 4
    January 9, 2014 at 6:21 pm

    Okay – I must be blind – I just found your “print” button in huge letters!! My apologies.

  4. 5
    Susan
    January 10, 2014 at 10:57 pm

    Jamie: Does all coconut come with sugar added? That is all I can find at the grocery store.

    • 6
      Pete Luckett
      February 17, 2015 at 2:24 pm

      No Susan, all coconut is not sold with added sugar. If you have trouble finding it where you are, you should be able to get whole coconuts at the grocery store.

  5. 7
    January 11, 2014 at 1:18 am

    I made this chicken – set the temperature at 375 – it turned out quite nice. I would increase the amount of coconut as you couldn’t really taste the coconut all that much but I would make this again.

  6. 8
    Colleen T.
    January 12, 2014 at 7:34 pm

    Just made this tonight and it was so good! We added it to a salad with cranberries, mandarin oranges, feta, avocado, wonton strips, almonds, and a blush wine vinaigrette. My dishes from your site are always my family’s favorites!

  7. 9
    debora Cadene
    January 20, 2014 at 3:36 pm

    I’ve made this twice already and we love it. I did equal crumbs to coconut though….and used chicken thighs cut into strips vs chicken breasts. So good. I’m making it again tonight with salad. thanks bunches.

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