Delicious Baked Coconut Chicken

A few years ago, I had the opportunity to eat dinner on a WWII Battleship.  Part of that dinner included coconut shrimp.  It was absolutely the best I had ever eaten.  Due to various life activities, I forgot all about that dinner, until I ran across a recipe for Coconut Chicken.  I just happened to have all of the ingredients and made it for dinner that very night.  Give it a whirl.  You may just find you like it too.


1/4 cup cornstarch
1/8 teaspoon salt
dash pepper
1/2 teaspoon cayenne pepper
2 eggs, slightly beaten
3 cups shredded, sweetened coconut
2 boneless chicken breasts, cut into small pieces or strips


Cut up the boneless chicken breast into small pieces or strips.

Mix the cornstarch, salt, pepper and cayenne pepper together in a bowl.  

Place eggs in a separate bowl, and slightly beat them together.

In a third bowl, place the shredded, sweetened coconut.

Get a cookie sheet, and cover with aluminum foil.  Lightly grease or oil it.

Heat oven to 400 degrees.

Next, Take the chicken pieces and dip first in the cornstarch mixture, 

then into the egg mixture,

 then into the coconut. 

 Place on the lightly oiled aluminum covered cookie sheet.

Bake for 15 minutes.  Turn pieces over and bake for an additional 10 minutes.

Serve with your favorite dipping sauce or eat just like they are.

Super delicious!

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