Swap Ready

Crunchy Coconut Chicken

When I find a recipe I like, I kind of get “stuck” on it. Especially if it is one that makes my life easier. I have made Kelly’s Buttermilk Herb Chicken  on my last few cooking days because it is delicious, easy, and it is easy to change it up or use it for leftovers. Well, move over buttermilk chicken, because I think I found my new favorite! (Don’t worry, I always return to my old standbys. :)) When I smelled the buttery, coconut crust toasting in the oven, I knew this was a winner. The crust stays perfectly crunchy even after being frozen, and the flavors pair perfectly with the Sweet and Spicy Garlic Chili Sauce that I love so much. I’m glad my family enjoyed it, because it is going into my regular menu plan rotation, at least until I find my new favorite.

Perfect crunch. Don’t forget, parchment paper is your best friend! No sticking, and no washing!

Note: We have this recipe paired with the Apricot Freezer Jam in our upcoming June menu, but you can take your pick when it comes to sauces as we’ve noticed that apricots are typically only available in season, and hard to find at all in some areas.

Crunchy Coconut Chicken

Author/Source:

Kim @ onceamonthmeals.com

Ingredients:

 

Directions:

 

Lightly beat egg in a medium bowl. In another medium bowl, mix together coconut, Panko crumbs, garlic powder, salt and pepper. Place chicken between two pieces of plastic wrap and flatten slightly with a kitchen mallet. Dredge chicken in beaten egg and then coat with coconut mixture. Place on a parchment covered baking sheet. Repeat with remaining chicken. Drizzle chicken with melted butter and bake 30-40 minutes (Flip halfway through cooking time.) at 400 degrees or until cooked through and crispy. Serve with Sweet and Spicy Garlic Chili Sauce.

Freezing Directions:

Cool chicken and divide among freezer bags until ready to serve. TO SERVE: Do not thaw. Bake from frozen at 400 degrees for 20 minutes. Serve with Sweet and Spicy Garlic Chili Sauce.

Servings: 4

 

**conversion chart image provided by Erik Spiekermann

This Post will be linked at:

11 Responses to “Crunchy Coconut Chicken”

  1. Holly U says:

    My guys would love this! Gotta try it.

  2. [...] not even sure I should be allowed to review this recipe for Crunchy Coconut Chicken with Apricot Sauce  only because I had to make one big change to it – I made my Coconut [...]

  3. [...] Crunchy Coconut Chicken withApricot Sauce (or with Garlic Chili Sauce) - Completed – 3-4 stars out of 5 [...]

  4. [...] Crunchy Coconut Chicken withApricot Sauce (or with Garlic Chili Sauce) - Completed - 3-4 stars out of 5 [...]

  5. [...] Crunchy Coconut Chicken withApricot Sauce - Completed - 3-4 stars out of 5 [...]

  6. [...] Crunchy Coconut Chicken withApricot Sauce - Completed - 3-4 stars out of 5 [...]

  7. [...] Crunchy Coconut Chicken withApricot Sauce - Completed - 3-4 stars out of 5 [...]

  8. [...] Crunchy Coconut Chicken withApricot Sauce - Completed - 3-4 stars out of 5 [...]

  9. [...] Crunchy Coconut Chicken withApricot Sauce - Completed - 3-4 stars out of 5 [...]

  10. [...] Crunchy Coconut Chicken withApricot Sauce - Completed - 3-4 stars out of 5 [...]

  11. [...] found this recipe from once a month mom: http://onceamonthmom.com/crunchy-coconut-chicken/  Though it is a bit rich – I ended up not adding the butter, and it was so delicious!  A [...]

Leave a Reply

After hitting submit your comment will await moderation.