I've been drooling over coconut crusted chicken on Pinterest for a really long time now. Has anyone seen this photo? Yum.
I finally got around to trying out my own version last weekend. Since then, we have had coconut chicken for dinner every night this week! I added a sprinkle of cayenne into the panko and sweetened coconut flakes for a little kick.
Although this photographed recipe is lightly fried (in coconut oil for extra flavor) you can also bake it.
I baked it in a lightly greased pan for about 15 minutes (turning the bites over once) at 400 degrees and they were still delish.
My love of everything avocado, coconut and brussels sprouts has really taken over the kitchen lately.
But this weekend I plan to branch out a little and take some time to admire the cherry blossoms that will hit their peak bloom in DC today or tomorrow (and hopefully inspire some new recipes).
I'm thinking dark chocolate cherry smoothies and sweet cherry and goat cheese crostinis. Sound good?
Shopping List (serves 2 to 4)
Package of 2 chicken breasts or several tenders
1 cup sweetened coconut flakes
1 cup cocnut milk (or regular cream)
1/2 cup Panko bread crumbs
1 sprinkle cayenne pepper
1/4 cup coconut oil
Honey Chili Sauce
2 tablespoons light mayo
2 tablespoons Franks Sweet and Spicy Chili sauce or Siracha
3 tablespoons honey
1 teaspoon rice vinegar
1. Place coconut flakes and panko together on a deep plate. Sprinkle on small dash of cayenne pepper.
2. Trim chicken to bite sized pieces and place in coconut milk or cream in a small bowl.
3. Take chicken bites out of coconut milk and coat with coconut flakes and panko. Press lightly to make sure coconut sticks and add a dash of salt to each bite.
4. Heat coconut oil on medium heath in large frying pan. Turn until all sides have browned. Serve with Honey Chili Sauce or plain honey. .