We've been trying to stay healthy lately since it's swim suit season, of course. In order to do this, we make ourselves sit down on Sundays and plan dinner for the week. Otherwise it's way too easy to grab a bite out! This week we tried several new recipes and this coconut chicken is by far one of my favorite dinners that Carl has ever cooked up!!
Baked & Crispy Coconut Chicken
(originally found here)
12 thin sliced chicken tenders (ours came as a 6 pack which we cut in half)
1/2 cup flour
1 cup sweetened coconut flakes
1 cup panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper
Preheat oven to 450 degrees. Line a baking sheet with foil and spray lightly with nonstick cooking spray.
Chop the coconut the flakes until they are roughly a similar size to the bread crumbs. Combine with bread crumbs and all of the spices. Mix well to make sure all the ingredients have blended together. Place the flour in a separate dish, and in another dish crack both eggs and beat lightly.
One chicken tender at a time, dredge in flour, dip in egg, and coat in coconut/bread crumb mixture. Press the mixture into the chicken and make sure it is well coated. Place the tenders on your baking sheet and lightly drizzle with olive oil. Bake for 20 minutes or until the juices run clear. Make sure not to overcook! The coconut/bread crumb mixture will be lightly crisped and golden.
Sweet & Spicy Apricot Dipping Sauce
1/2 cup sugar free apricot preserve
1 tbs rice wine vinegar
3/4 tsp crushed red pepper flakes
Mix all ingredients together until they are well incorporated and use as a yummy dipping sauce for the chicken!
Like I mentioned above, this has been one of our favorite recipe finds yet so enjoy and let me know what you think!!