Crispy Baked Coconut Chicken
Making this spicy coconut tenders at home would get you closer to the tropics (at least your taste buds would).
Servings 3 -4
Calories 546kcal
Ingredients
- 1 pound chicken breast
- 1 Large egg
- ½ cup flour
Seasoned Coconut Mixture
- 1/2 cup bread crumbs
- 1 1/2 cups dried grated coconut
- 1- teaspoon garlic powder
- 1 teaspoon dried thyme
- 1- teaspoon paprika
- ¾ teaspoon salt
Pineapple Marmalade Dip (optional)
- 1- cup pineapple marmalade
- 2 Tablespoon Dijon mustard
- 2- tablespoon mayonnaise
Instructions
- Prepare the Marmalade Dip, if desired : In a medium bowl, combine the marmalade, mustard and mayonnaise. Cover and refrigerate for at least several hours to allow flavors to blend
- Preheat oven to 450°F. Align cookie sheet with parchment or foil paper, coat with cooking spray.
- Cut chicken into strips of bite size pieces. Meat is always easy to cut when it is slightly frozen.
- Whisk the egg in a medium-mixing bowl. Set aside
- In another bowl, mix breadcrumbs, coconut flakes, garlic powder, thyme, paprika and salt
- Dip each chicken tender first in flour, egg and then roll in seasoned coconut mixture. Press the coconut mixture very well into the chicken strips to coat them thoroughly.
- Place on prepared baking sheet.
- Bake until chicken is cooked through and the coating is starting to brown, 20-25 minutes – turn chicken after 10 minutes. Serve the chicken with Pineapple dip.
- If frying chicken , heat oil to 375°. Fry chicken, a few pieces at a time, for 2-3 minutes on each side or until no longer pink and golden brown. Drain on paper towels.
Nutrition
Calories: 546kcal | Carbohydrates: 102g | Protein: 19g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 748mg | Potassium: 1370mg | Fiber: 49g | Sugar: 3g | Vitamin A: 7385IU | Vitamin C: 38.4mg | Calcium: 2002mg | Iron: 35.9mg