Friday, January 27, 2012

Food Friday - Coconut Chicken

I've made these wonderful little chicken bits of goodness twice and we have loved them both times.  I originally made them on a day I thought Darryl would be gone overnight because he doesn't usually like Coconut but, he happened to make it home and guess what?  He said these were GOOD!  I made them again recently and they were just as good the second time around. 

Coconut Chicken
adapted from Confessions of a Homeschooler

The recipe below calls for Chicken Thighs but both times I've made it, I only had chicken tenders on hand so I used them and think I always will.  I still cook them for 45 minutes though and they come out tender.  Because of the butter drizzled on top, they have a great flavor and don't get overly crispy either (and I don't cover mine with foil either).  I served mine with Savory Rice, Peas and Rolls but it really does go with anything that you love!

  • 4-6 chicken thighs
  • 1/3 cup dry plain breadcrumbs
  • 1/3 cup flaked coconut
  • 1/4 cup butter, melted (can substitute olive oil)
  • Salt & Pepper (to taste)
  • Cooking Spray
  • Optional: tin foil
STEP 1: Season chicken with salt & pepper to taste.
STEP 2: In plate mix breadcrumbs and coconut together, and roll chicken thighs in breadcrumb mixture 1 at a time to coat well.
STEP 3: Place coated chicken in lightly sprayed baking dish and drizzle lightly with butter or olive oil.
STEP 4: Bake at 350 for 45-55 minutes until chicken is done.
Serve with baked potato and your favorite veggie!
TIP: Place foil over the chicken for the first half of baking just to keep the coconut from browning too much.