This was so yummy. I made it for freezer meals, and I wish I would have made twice as much because it is that good. It tastes a lot like coconut shrimp, but chicken instead. Delicious. It was sweet. I baked it, and it turned out perfectly, so no need for the extra frying oil. The baking time depends a lot on the thickness of your chicken tenders, so start with twenty minutes, and then check to see if fully cooked, if not, add a little time.
Serve with something delicious. I use an apricot sauce, but you can do a mango chutney, or a sweet and sour. Yummy! Enjoy.
Coconut Encrusted ChickenPrint Pin Rate
- 1/2 cup cornstarch
- 3/4 teaspoon salt
- 1 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- Sprinkle of paprika
- 3 large eggs
- 2 cups shredded sweetened coconut
- 1 1/2 lbs chicken tenders
- Oil for frying if choosing this cooking option
- Mix cornstarch, salt, cayenne pepper, paprika and black pepper in bowl, set aside.
- Beat eggs in mixing bowl until frothy.
- Place coconut in a separate bowl.
- Dredge chicken tenders in cornstarch mixture
- Dip in eggs
- Press chicken into coconut, coating both sides.
- (If making a freezer meal, freeze at this point)
- Fill heavy skillet with at least 2-3 inches of oil
- Heat oil. Or use deep fryer set to 350 F
- Deep fry in batches, cooking about 2-3 minutes if fresh, 3-5 minutes if frozen.
- Bake at 350 for 30 minutes
- Serve with apricot dipping sauce
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
Get your eggs and whip them up.
Dredge your chicken in cornstarch mixture.
Dip in frothy eggs.
Press coconut onto chicken, coating both sides well.
Freeze or bake or fry