Baked Crispy Coconut Chicken

On the last night before I take off to San Francisco for 6 days, I thought I’d fix up a tasty dinner for my boyfriend to remember me by while I’m gone! Unfortunately, I didn’t have much to work with. Sometimes, just sometimes, that’s the best scenario — scrounging the cupboards for potential ingredients, I found a bag of coconut flakes from when I made coconut shrimp. Coconut… chicken… DING DING DING… we have a winner!Β 

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This is very similar to the coconut shrimp but with a few modifications! Now, let’s get started…

Here is what you’ll need:

  • 4 chicken tenderloins
  • 1/2 cup panko breadcrumbs
  • 1/2 cup unsweetened coconut flakes
  • 1 tsp sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup heart smart Bisquick
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried parsley
  • 2 tsp paprika
  • Salt and pepper
  • 1 egg
  • Dipping sauce of choice – I prefer honey dijon!

Preheat the oven to 400 degrees.

Spray a medium pan with cooking spray and add in panko breadcrumbs and coconut flakes. Toast until golden brown on medium-high heat. Add in sugar — make sure to continuously move the contents to avoid burning. Set aside.

With the chicken tenderloins, gently pound them until they are half its original thickness – this will allow the chicken to cook faster.Β In a small bowl, combine flour, Bisquick and seasonings. In a smaller bowl, beat 1 egg.

Dredge each chicken tenderloin in the flour-bisquick mixture, shaking off any excess; then in the egg, and finally in the coconut. Make sure you press down hard to get as much coconut to adhere to the chicken. PlaceΒ on a greased baking sheet; repeat with remaining chicken.

If you have leftover toasted coconut, don’t let it go to waste (because it is kind of the best part)! Sprinkle it on top of the chicken, just for fun. Pop it in the oven for 20 minutes, flipping half way through.

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Ooh, now doesn’t that look good! Nice and crispy, and not one bit greasy.

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I served it alongside this delicious quinoa lentil salad — the only modification I made was substituting zucchini for peas! Looks tasty, doesn’t it? Find the recipe here.

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A passionate twenty-something that wears a lot of hats, writes an abundance of to-do lists, and color codes the appointments on her calendar.

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