Baked Coconut Chicken 4 Here’s an easy one that will actually be part 1 of 3. I’m crazy right now at work which has spiraled into the rest of my life. I’ve been saying that for awhile but the end is near. Think of all you stress at work, and condense that to 3 months. I’m not at all stressed 9 months of the year, then the insanity ensues. It is worth it…I think. People ask all the time where I get inspiration. Everywhere! This time it was partially from pinterest when I saw some coconut shrimp. I ended up making them around Christmas. The coconut chicken idea was also from the appetizers at my wedding. I wish I had remembered that the coconut chicken at the wedding came with this really silky raspberry dipping sauce. Ohh well, next time!
This was such an easy one to whip up. I had plans for the rest of the chicken but again, like I’m obsessed with, you could make a ton and freeze it. I baked these so they would be healthier and not as messy.

Ingredients: 4 chicken tenders or breasts cut into strips
1 egg + 1 tbs water
1 cup shredded coconut
¾ cup panko breadcrumbs
¼ cup cornstarch

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watch Set up your trio of dredges: 1st cornstarch, 2nd eggwash, 3rd breadcrumbs & coconut mixed. coconut_chicken_trio_590_390
Dredge each chicken strip and put onto a cookie sheet with a cooling rack on top of it.
Bake at 375 degrees for 20 minutes, flipping once.

follow url I loved the coconut flavor. It had a great crunch without being greasy. I served these coconut chicken strips with lemon risotto which felt super summery and some steamed broccoli.
Stay tuned for part 2: the risotto and part 3: leftovers turned into a treat!

4 thoughts on “Baked Coconut Chicken

  1. get link Pingback: Bright and Summery Lemon Risotto


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