Easy Baked Crispy Coconut Chicken is a family favorite! It tastes like it is straight from a restaurant and everyone loves it.
We eat a lot of chicken around here so I thought this would be a delicious addition to our usual menu.
It was so easy to throw together and my family devoured it!
My husband said it tasted like it was from a restaurant! The dipping sauce is divine!
Serves: 6
Baked Crispy Coconut Chicken Recipe
This easy recipe tastes like it came straight from a restaurant!
Ingredients
- 1 cup sweetened flaked coconut
- 1 cup Panko bread crumbs
- 1 ½ teaspoons garlic powder
- ¾ teaspoon salt
- ¾ teaspoon curry powder
- ¼ teaspoon onion powder
- ⅙ teaspoon cayenne pepper (optional)
- ½ cup flour
- 2 eggs
- 1 ½ pounds boneless, skinless chicken breasts
- 1 Tablespoon olive oil
Sweet and Spicy Apricot Dipping Sauce Recipe
- ½ cup apricot preserves
- 1 Tablespoon rice wine vinegar
- ¾ teaspoon crushed red pepper flakes
Instructions
- Preheat oven to 450 degrees.
- Roughly chop the coconut so it's about the same size as the Panko pieces. Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.
- Place the flour in another shallow dish, and the eggs in another. Give the eggs a quick beating.
- Working with one chicken tender at a time, dredge in flour and then dip in egg, and then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.
- Place chicken tenders on a foil-lined baking sheet that has been sprayed with non-stick cooking spray. I give mine a tiny drizzle of olive oil on top to help them crisp nicely.
- Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they're big they can take more like 25. The coconut will be nice and golden and the Panko crisp, but light in color still.
- To make the dipping sauce, combine the preserves, rice wine vinegar, and red pepper flakes in a small bowl until blended.
Notes
More dipping sauces you might want to try:
- sweet and sour sauce
- teriyaki sauce
- honey
- any Asian dipping sauce you like
Nutrition
Calories: 366 kcal · Carbohydrates: 36 g · Protein: 29 g · Fat: 11 g · Saturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 127 mg · Sodium: 570 mg · Potassium: 557 mg · Fiber: 2 g · Sugar: 15 g · Vitamin A: 253 IU · Vitamin C: 3 mg · Calcium: 43 mg · Iron: 2 mg
Equipment
- Baking Sheet
- Aluminum Foil
Recipe Details
mary
xo,
Laurie @ Gallamore West :)
The Teachers? Cauldron
I would be absolutely THRILLED if you would stop over at my place and link this up to Feature Friday FREE-FOR-ALL?going on right now!: http://www.fivedaysfiveways.com/2012/01/feature-friday-free-for-all-4.html.
So looking forward to seeing you there!
P.S. I tried to follow so I could keep up with you lovely blog, but the connection kept timing out. I'll try back soon : \
~Abbie
Aubrey
We just dipped our chicken strips in the sauce and then had a green salad on the side. I think it could be really good with sauce poured over it on rice, but you would need to double (or triple) the sauce recipe.