Crispy Coconut Chicken

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This Coconut Chicken Salad is anything but boring! If you are wanting to kick your chicken up a notch, try this coconut chicken recipe. It’s a great way to add chicken to salad or eat with a couple of sides.

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Just a handful of ingredients, dredge in eggs and coated with coconut, cornflake cereal and breadcrumbs, this crispy chicken bakes up in the oven. It’s a super simple chicken recipe that can be eaten with a few sides or topped over a salad!

If you are looking for other options to serve other than over a salad, you can serve along side Chick Fil A Mac and Cheese, mashed potatoes, corn and then enjoy Chewy Peanut Butter Cookies for dessert!

Ingredients for Crispy Coconut Chicken

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  • shredded coconut – you can use sweetened or unsweetened.
  • breadcrumbs – I used plain breadcrumbs, you can also use Italian or Panko.
  • cornflake cereal – the cereal helps to give the chicken texture and a crispy crust.
  • eggs
  • boneless skinless chicken breasts – you can cut the breasts into strips or also use chicken tenders.
  • salad and toppings – I used a bed of spinach, tomatoes and croutons. You can also add in hard boiled eggs, shredded carrots, cucumbers, avocado, etc.

Ingredients for Honey Mustard Vinaigrette

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  • olive oil
  • honey
  • white vinegar
  • honey dijon mustard

How to Make Coconut Crispy Chicken

Preheat the oven to 375°.

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In a bowl, mix together the coconut, breadcrumbs, crushed up cornflakes, salt and pepper.

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In a second bowl, add the eggs and beat until combined. Dip the chicken in the egg mixture.

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Then coat in the breadcrumb mixture, covering evenly and on all sides.

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Place the coated chicken in a greased casserole dish. Bake 10-15 minutes on each side.

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Serve over a bed of salad with the homemade dressing for a delicious salad.

MORE DELICIOUS CHICKEN DINNER RECIPES

Yield: 4

Crispy Coconut Chicken

Crispy Coconut Chicken

This Coconut Chicken Salad is anything but boring! If you are wanting to kick your chicken up a notch, try this coconut chicken recipe. It’s a great way to add chicken to salad or eat with a couple of sides.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 3/4 c shredded coconut
  • 1/2 c breadcrumbs
  • 1/2 cornflake cereal, crushed up
  • 3 eggs
  • 2 boneless skinless chicken breasts
  • salad and toppings
  • INGREDIENTS FOR HONEY MUSTARD DRESSING
  • 2 tbsp olive oil
  • 2 tbsp honey
  • 2 tbsp white vinegar
  • 2 tsp honey dijon mustard

Instructions

Whisk together the ingredients for the dressing and set aside.

Preheat the oven to 375°.

In a bowl, mix together the coconut, breadcrumbs, crushed up cornflakes, salt and pepper.

In a second bowl, add the eggs and beat until combined.

Dip the chicken in the egg mixture and the coat in the breadcrumb mixture, covering evenly and on all sides.

Place the coated chicken in a greased casserole dish. Bake 10-15 minutes on each side.

Serve over a bed of salad with the homemade dressing for a delicious salad.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 426Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 193mgSodium: 374mgCarbohydrates: 32gFiber: 3gSugar: 17gProtein: 27g

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hi! I'm shannon

I’m a wife, mom of three, doctor, and blogger! In 2018, I decided to turn my mom blog, into a personal finance blog so others could follow along on our journey to pay off over HALF a MILLION dollars in student loan and practice start up debt. I hope you enjoy following along, and maybe even find some inspiration along the way.