COCONUT CHICKEN
This coconut chicken is chicken tenders rolled in a sweet and savory coating, then deep fried to golden brown perfection. A restaurant style appetizer or main course that’s super easy to make at home.
I love to recreate my restaurant favorites at home, including cream cheese wontons, egg rolls, and this ultra crispy coconut chicken.
This coconut lime chicken is for everyone out there who gets unbelievably bored eating plain old chicken day in and day out but can’t be bothered with making anything too fancy for dinner.
Oh hey, that’s me!
I’ve said it before and (to be honest I can be a broken record at times) I’ll say it again: while I’ve never been the biggest fan of chicken Mike can’t get enough of it. He’s all about the white meat while I couldn’t care less. So naturally that means I have to constantly try to come up with new ways to dress it up and make it something really worth eating.
That being said I’m still happily noshing away on this honey mustard chicken salad – bacon, avocado, mustard….just load me up. While I could wax on about how much I love that salad today it’s all about this coconut lime chicken, and I promise it’s just as good!
Chicken tenders are great, but they’re even better when they’re made tropical with coconut! Coconut chicken seems like it would be difficult to make, but it’s actually quite simple with minimal ingredients required. I love to serve my chicken on a bed of coconut rice with a side of steamed veggies for a complete meal that my family goes crazy over.
Ingredients:
Directions:
I love to recreate my restaurant favorites at home, including cream cheese wontons, egg rolls, and this ultra crispy coconut chicken.
This coconut lime chicken is for everyone out there who gets unbelievably bored eating plain old chicken day in and day out but can’t be bothered with making anything too fancy for dinner.
Oh hey, that’s me!
I’ve said it before and (to be honest I can be a broken record at times) I’ll say it again: while I’ve never been the biggest fan of chicken Mike can’t get enough of it. He’s all about the white meat while I couldn’t care less. So naturally that means I have to constantly try to come up with new ways to dress it up and make it something really worth eating.
That being said I’m still happily noshing away on this honey mustard chicken salad – bacon, avocado, mustard….just load me up. While I could wax on about how much I love that salad today it’s all about this coconut lime chicken, and I promise it’s just as good!
Chicken tenders are great, but they’re even better when they’re made tropical with coconut! Coconut chicken seems like it would be difficult to make, but it’s actually quite simple with minimal ingredients required. I love to serve my chicken on a bed of coconut rice with a side of steamed veggies for a complete meal that my family goes crazy over.
Ingredients:
- 1 and 1/2 pounds skinless, boneless chicken breasts or tenders
- 1 cup sweetened shredded coconut1
- 3/4 cup Panko2
- 1/2 cup whole wheat flour (or all-purpose)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1/4 cup coconut oil3
- optional or garnish: chopped cilantro or parsley
- Spicy Honey Orange Sauce
- 1/2 cup orange preserves/marmalade
- 1/4 cup honey
- 3 Tablespoons dijon mustard
- 1 teaspoon crushed red pepper flakes
- salt, to taste
Directions:
- If using chicken breasts, pound down and cut into strips. If using boneless, skinless chicken tenders (chicken tenders are the lean strips of meat found attached to the underside of chicken breasts - they can also be purchased separately.) - cut in half lengthwise.
- Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Pulse the shredded coconut in a food processor or blender to break it down into smaller pieces. Alternatively, you can chop it up. Mix it with the Panko in a medium bowl. Set aside. In a second medium bowl, whisk the flour, salt, and pepper together. In a third bowl, whisk the eggs together.
- Heat the coconut oil in a large skillet over medium-high heat.
- Coat each chicken strip in flour, shaking off any excess. Then, dip in egg and let any excess drip off. Then generously roll in the coconut mixture, shaking off any excess. Add more Panko to the dish if you are running low.
- Fry 4-6 chicken strips at a time in the coconut oil-- only about 2 minutes per side until the crust is golden brown. Once each is done, place strips onto prepared baking pan.
- Bake for 6-10 minutes or until chicken is completely baked through.
- Make the sauce: Whisk all of the sauce ingredients together except for the salt. Taste. Add salt as needed.
- Serve chicken warm with the dipping sauce. Add an optional garnish like a little chopped cilantro or parsley. Store any leftover chicken in the refrigerator for up to 5 days. Reheat in a 350°F (177°C) oven for 10 minutes or until warmed through.
