RECIPE BAKED CHICKEN COCONUT MILK RECIPES

BAKED COCONUT CHICKEN RECIPE | ALLRECIPES

Baked Coconut Chicken Recipe | Allrecipes image

Chicken is marinated in coconut milk and then breaded in shredded coconut and breadcrumbs with a dash of ginger and then baked.

Provided by katz

Categories Meat and Poultry Chicken Baked and Roasted Breasts

Total Time 4 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 7

Ingredients

1?½ pounds chicken breast tenders
1 (13.5 ounce) can coconut milk
½ cup plain breadcrumbs
15 gingersnap cookies, crushed
¼ cup shredded coconut
1 egg, beaten
1 tablespoon butter, cut into small pieces

Steps:

Place the chicken in a large bowl. Pour enough of the coconut milk over the chicken to completely cover; refrigerate 3 hours.
Preheat oven to 375 degrees F (190 degrees C).
Combine the breadcrumbs, gingersnap cookies, and coconut in a bowl. Dip each chicken piece in the beaten egg and then cover with the breadcrumb mixture. Arrange coated chicken pieces in the bottom of a 9x13 casserole dish. Scatter the butter pieces over the chicken. Pour enough coconut milk into the dish to cover the bottom of the dish.
Bake in the preheated oven until the chicken is no longer pink, about 40 minutes.

Nutrition Facts : Calories 414.1 calories, CarbohydrateContent 20.8 g, CholesterolContent 100.7 mg, FatContent 24.8 g, FiberContent 2 g, ProteinContent 28.1 g, SaturatedFatContent 17.3 g, SodiumContent 216.3 mg, SugarContent 6.6 g

COCONUT CHICKEN RECIPE | ALLRECIPES

Coconut Chicken Recipe | Allrecipes image

I couldn't find a recipe for coconut chicken that is typically served at a Chinese buffet, so I made my own. This is baked, not fried. I like to serve this with rice and edamame. My husband and picky 2 year old love this!

Provided by Katie Augustitus

Categories World Cuisine Asian

Total Time 3 hours 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 (14 ounce) can coconut milk, divided
1 clove garlic, minced
1 tablespoon soy sauce
1 tablespoon lime juice
1?½ pounds skinless, boneless chicken breast halves, cut into strips
1 cup sweetened shredded coconut
1 cup panko bread crumbs
½ teaspoon salt
½ teaspoon ground black pepper
½ cup all-purpose flour
1 egg, beaten
½ cup reduced-fat mayonnaise

Steps:

Pour half the coconut milk, the garlic, soy sauce, and lime juice into a resealable plastic zipper bag, and shake to thoroughly combine the marinade. Place the chicken strips into the bag, squeeze several times to coat the chicken with marinade, and refrigerate at least 3 hours. Reserve the rest of the coconut milk.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with olive oil.
Place the shredded coconut into a blender or food processor and pulse several times until the coconut is ground into crumbs. Mix it with panko crumbs, salt, and black pepper in a bowl. Place the flour into a second bowl, and the egg into a third shallow bowl. Shake excess marinade from chicken strips, and dip them into the flour to thoroughly coat; then dip into egg, and finally into the coconut crumb mixture. Place the coated strips onto the prepared baking sheet.
Bake the chicken strips in the preheated oven until golden brown, about 30 minutes.
Mix the reserved coconut milk and mayonnaise in a small saucepan, and bring to a simmer over medium-low heat; serve the sauce drizzled over the chicken strips or on the side for dipping.

Nutrition Facts : Calories 409.1 calories, CarbohydrateContent 29.4 g, CholesterolContent 95.6 mg, FatContent 21.6 g, FiberContent 2.3 g, ProteinContent 29.5 g, SaturatedFatContent 16.8 g, SodiumContent 544.1 mg, SugarContent 4.7 g

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