Recipe: Coconut Chicken

I’ve made these lovely chicken strips several times, and all my family loves them.  The recipe comes together quickly, and is so much better than fast-food chicken nuggets that there’s really no comparison.  The coconut breading has a wonderful crispy texture and is delicious dipped in sweet chili sauce.

Prep time: 30 minutes

Serves: 4

 

 

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{ 11 Comments }

  1. Ooo yum, this sounds so good! Too bad my husband doesn’t like coconut..

  2. My freezer holds a lot of chicken right now, perhaps I’ll make these for supper. All I have in the pantry is bakers coconut, though. Is that the shredded coconut to use, or do you need an unsweetened kind?

  3. It looks good and very easy to make, i’ll try this week! Thanks for the idea

  4. That looks absolutely delicious. Thanks for sharing.

  5. You should fry it in a mixture of olive and coconut oil….yummy, more coconut flavor! Coconut oil alone doesn’t do so well that is why I mix a bit of olive oil to help the coconut oil handle the heat better.

  6. Yum! These sound delicious, Mary.

  7. Oh so yummy! Every recipe we’ve tried has been a hit, Mary. Thanks for a great and memorable dinner last night! My husband asked for this to “go into the rotation.” :)

  8. Making this TONIGHT! Thanks Mary!!

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