Monday, April 14, 2014

Crispy Coconut Chicken

Holy yum!  This chicken was amazing!  I didn't tell the kiddos that it had coconut because honestly I thought it might scare them off from trying it, they really really loved it though.  It was crunchy but sweet and had just the right amount of coconut so that it wasn't overpowering. 

On a side note there was some extra bread crumbs and coconut so I threw it on the pan and cooked it too, we then mixed it in with the rice pilaf and I was amazed at how wonderful it was!  It was such a great combination of flavors.

2 T olive oil
5 chicken breasts (about 2 1/2 pounds)
1 egg
2 T milk
2 C panko bread crumbs (I only used 1 1/2 and it was plenty)
1/2 C coconut (I used sweetened)
1/8 t salt

Preheat your oven to 400 degrees.
Pour 2 tablespoons olive oil onto a large cookie sheet.
Spread it around evenly over the pan.
Cut 5 chicken breasts into strips that are about 2 inches wide. (Give or take...please don't search for a ruler).
Crack an egg into a loaf pan.
Add 2 tablespoons milk and whisk the two together until well combined.
In a separate loaf pan combine 2 cups panko bread crumbs, 1/2 cup coconut and 1/8 teaspoon salt.
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.
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.
Bake for 40 minutes, or until the chicken is cooked through and the coating is crisp. 

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