August 10

Crispy Coconut Chicken


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This is a perfect summertime recipe and easy to make! My girls love when I cut the chicken in strips or nuggets. I like to toss these on a salad.

1 C. flaked coconut

1/2 C. flour

1/2 t. salt

1/4 t. black pepper

1/4 t. garlic powder

1 1/2 lbs. boneless skinless chicken breast halves

1 egg, lightly beaten

1/3 C. butter or margarine, melted

1 C. apricot preserves, optional

2 T. Dijon mustard, optional

Heat oven to 400° F.

Wash your hands.

Mix coconut, flour, salt, pepper and garlic powder in medium bowl. Dip chicken into egg, then coat with coconut mixture. Place in a shallow baking pan. Wash your hands.

Drizzle with melted butter.

Bake 25 minutes or until chicken is browned and cooked through, turning once. If you stick an instant-read thermometer in the center of the chicken breast, it should register 165° F.

Meanwhile, mix apricot preserves and Dijon mustard until well blended. Serve as sauce with chicken.



chicken, coconut chicken, summertime food

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  1. This looks like a wonderful recipe. I would never have thought to use flaked coconut with chicken, but I am sure it is delicious since I do love anything coconut! The sauce must be fantastic also, this is something I should really try for my family.

  2. I like the idea behind this recipe, but I’m not a big fan of coconut. I think I might substitute some lemon zest and crushed corn flakes for the coconut.

  3. This looks so yummy. I have been trying to find new recipes for chicken so I’ll have to try this. My husband isn’t a coconut fan though so it’ll be a lone meal. 🙂

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