Recipe: Coconut Crusted Chicken

I really wanted Coconut Chicken this week but wasn’t satisfied with the recipes I found.  Tweaked a few and this is what came out of it. Next time I think I’ll marinate the chicken for more flavor, maybe add a few more ingredients, come up with a yummy dipping sauce, but my husband says this is a keeper just the way it is and the kids asked for seconds- the TRUE test! 🙂

Coconut Crusted Chicken

5.0 from 2 reviews
Coconut Crusted Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 6 large boneless skinless chicken breasts
  • ¾ cup flour
  • 2 eggs
  • 1½ cup sweetened coconut flakes
  • 1½ cup Panko bread crumbs
  • 2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon fresh ground ginger
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon ground black pepper
Instructions
  1. Heat oven to 425. In a large zip-lock bag, combine Panko, chopped coconut flakes and spices. Shake well to distribute all of the spices. Whisk together the eggs in a shallow dish. Place flour in a shallow dish.
  2. Dredge each chicken piece in the flour, coating both sides. Then dredge in egg mixture, and drop into the Panko bag and coat both sides well with bread mixture.
  3. Place chicken on a greased foil-lined baking sheet.
  4. Bake on middle rack for 25-30 minutes to an internal temperature of 160-165 degrees.

 

Comments

  1. Carrie Phelps says:

    This sounds really good, I’m betting you could also use this on shrimp!

    • For sure! I’m not a fan of shrimp, but my husband and boys are… Maybe I’ll do some shrimp and chicken the next time I make this. 🙂

  2. It looks really good. I just wish I liked coconut!

  3. This sounds awesome! I’m totally trying it.

  4. Marlene says:

    This looks good!

  5. I love coconut! Thank you for the recipe!

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