Coconut Chicken

I have had coconut shrimp before but never coconut chicken, so I decided to give it a try.  My family loves breaded chicken so why wouldn’t they love chicken coated with sweet coconut?  This recipe is baked in the oven but can be prepared on the stove top if you don’t want to turn on your oven.  Using my oven hasn’t been a problem here.  It’s has been cold and rainy here and we still have snow in the mountains.

I served this up with two yummy dipping sauces that I will share with you tomorrow.  I also made a rice dish to go along with this too.  I will share that recipe with ya on Thursday.  You get a sneak peak of those in this photo.  It was an all around yummy meal.  It will be a recipe that will frequent my weekly menu.  It is also perfect for this time of year.  Gives a nice tropical flair to regular old chicken!

Coconut Chicken

  • 1 cup flour, divided
  • 1 egg
  • 1 cup sweetened coconut flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 boneless chicken breasts
  • 1/4 cup  butter, melted
  1. Preheat oven to 400˚F.  Line a baking sheet with parchment paper.*** see note
  2. Place 1/2 cup flour in a bowl and set aside. In another bowl, lightly beat the egg; set aside.
  3. In another bowl combine the remaining 1/2 cup flour with the coconut, garlic powder, salt and pepper.
  4. Working with one chicken breast at a time, dip the chicken in the plain flour and get it all coated with a layer of flour.   Then dip in the beaten egg and then coat with the coconut mixture.  Place on the parchment lined baking sheet.
  5. Once all chicken breasts are coated and on the baking sheet, evenly drizzle with the melted butter.  Bake for 30 to 40 minutes, flipping once halfway.

*** Note: If you would rather prepare this on the stove top, do not drizzle the chicken with the butter.  Just fry in a skillet with oil until cook through and crisp and golden in color.

Freezer Friendly:  After baking the chicken, let cool completely then freeze in a freezer bag for up to 1 month.  To reheat, bake in a preheated oven at 400˚F for 20 minutes.

Recipe adapted from Pennies on a Platter.

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