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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.
They loved dipping it in the wonderful Creamy Honey Mustard Dressing I posted yesterday.
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.
.
Or just dip it, baby.
Enjoy!
Ingredients
- 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:
- 2/3 C mayonnaise (I use Best Foods Light)
- 3 T Dijon mustard
- 3 T honey
- 1/8 teaspoon salt
- 1 T lemon juice
- 1 T white vinegar
- 3 T milk
- 1 T canola oil
- SALAD: (any combination of salad ingredients would be great)
- Spinach
- Grape Tomatoes
- Carrots
- Bell Peppers
- Cucumbers
Instructions
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.
3. Cut 5 chicken breasts into strips that are about 2 inches wide. (Give or take...please don't search for a ruler).
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 and then into the coconut mixture. Be sure to press the mixture into the chicken a bit to help it stick.
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.
9. To make the dressing, add all the dressing ingredients into a blender and mix until smooth and well combined.
10. Layer it the warm chicken over a beautiful bed of salad greens, tomatoes, peppers and cucumbers and drizzle it with the Creamy Honey Mustard Dressing. .
Recipe from Jamie Cooks It Up!
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.
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.
1. Preheat your oven to 400 degrees.
Okay – I must be blind – I just found your “print” button in huge letters!! My apologies.
Jamie: Does all coconut come with sugar added? That is all I can find at the grocery store.
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.
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.
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!
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.