Looking back on previous posts, especially my very early entries, the pictures are dated. I figured it was time to revisit the recipes and give them makeovers in the process.
Since chicken breasts were on sale, the first recipe I wanted to revisit was the breaded coconut chicken bites. They were easy to make, and quite delicious, according to Mr. TCW. I knew I did not want to deep-fry the chicken because they did not need to be. You can get a very similar crispiness by baking at a higher temperature. Much healthier than frying, but that is not the reason why I decided to bake them. It is so much easier to throw a meal into the oven rather than standing over a stove top, babysitting a hot pan of oil. Plus, safer with little ones running around (I am looking at a certain small child!)
📖 Recipe
Coconut Breaded Chicken with Chili Garlic Dipping Sauce
Quick, easy, and baked coconut breaded chicken. Perfect chicken strips for kids and adults!
Ingredients
- 2 lbs boneless, skinless chicken breasts
- ⅓ cup all-purpose flour
- ¼ tsp. salt
- ¼ tsp. red chili flakes
- ¼ tsp. ground ginger
- ¼ tsp. black pepper
- 1 egg
- ½ cup coconut milk
- 1 cup Panko breadcrumbs
- 1 ½ cups sweetened shredded coconut
Sauce:
- 2 tsp. honey
- 2 tsp. chili garlic sauce
- ½ cup mayonnaise
- 1-2 tsp. fresh cilantro, roughly chopped
Instructions
- Cut the chicken breasts into long strips. Try to keep them uniform in size. My 2 lbs of chicken equaled 5 pieces of breasts.
- Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside.
- Create your breading station by laying out three bowls or Tupperware containers. Place flour into bowl one; coconut milk, egg, black pepper, ground ginger, salt, and red chili flakes into bowl two; Panko breadcrumbs and shredded coconut in bowl three. Stir each bowl to combine.
- Dip the chicken into the flour, followed by the egg mixture, and finally, finish off in the breadcrumbs. Repeat until all the chicken is coated. Lay out all the pieces onto the baking sheet (work in two batches if necessary) and place into the oven. Bake for 10 minutes and flip the chicken, cooking for another 10 minutes or until chicken is cooked thoroughly. Remember, cooking time is based on the thickness of your chicken strips.
- While the chicken is baking, combine mayonnaise, honey, chili garlic sauce, and fresh cilantro in a small bowl. Serve alongside the chicken strips.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 938Total Fat: 46gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 251mgSodium: 845mgCarbohydrates: 48gFiber: 5gSugar: 17gProtein: 79g
The sauce... It was out of this world! I wanted something simple to pair with the chicken strips, but nothing too overpowering. I used mayonnaise for the base of the sauce because it was all I had on hand. But I think Greek yogurt would work well here, too. Something to try in the future.
It was fun revisiting this recipe. There are still many more to go, but I plan to leave the original pictures up as reference to how much my perspective, and photography, has changed since I began the blog.
Maria
Yummy! This looks awesome!
Kacey
Thank you, Maria!
Gerry @ Foodness Gracious
Totally my kind of snack food!!
Kacey
Thanks, Gerry!
Maris (In Good Taste)
I had coconut breaded shrimp yesterday and it was SO good. I can't wait to try it with chicken!
Kacey
Coconut shrimp would be awesome, too!
Michelle @ Blackberry Babe
Ooooh, I need to make these. My son will eat coconut shrimp, so I bet he'll eat these tenders!
I'm in the midst of updating pics too... good times!
Kacey
At least with updating photos we get to eat some older blog recipes 🙂
Jenny B @ Honey and Birch
These pictures are great and this recipe sounds so good!! Can't wait to try it!
Kacey
Thank you, Jenny!
Meg @ With Salt and Wit
That sauce alone is making my mouth water! And the coconut crusted chicken is right up my alley!
Kacey
Thanks, Meg!