Coconut Crusted Chicken Recipe {marinated and baked}

I love Coconut! I have been wanting to cook and bake with it all of the time, so I decided to try out a Coconut Crusted Chicken Recipe. It turned out amazing! There was hardly any leftover – and that is really saying something with my four kids.

It is really easy to make – the chicken is marinated overnight – then you add the “crust” and bake it and it’s ready. Read on, my fellow hungry coconut lovers.

Coconut Crusted Chicken Recipe {marinated and baked}

Ingredients

Boneless, Skinless, Chicken Breast (sliced into 1″ thick strips)
7 oz – 14 oz of Coconut Milk
1 tbsp. Garlic (minced)
1 tbsp. Soy Sauce
1 tbsp. Lime Juice
1 cup Panko Bread Crumbs
1 cup Sweetened Shredded Coconut
1/2 cup All-purpose Flour
2-3 eggs, beaten

Instructions

Combine Coconut Milk, Garlic, Soy Sauce, and Lime Juice together in a baggie and then add chicken and let marinate in the refrigerator for at least three hours or overnight.
Preheat oven to 400.
Take the chicken out of the refrigerator, and set it on the counter. In a separate bowl, beat the egg (you can do 1 at a time as you need them). In another bowl mix Coconut and Panko crumbs together (you will probably need to mix more of this). In the third bowl put the flour. Once you have your bowls ready, make sure your baking dish is lined with tin foil and sprayed with cooking spray or brushed with olive oil. (and close by).
Take a piece of chicken from the marinade, and coat it in flour.
Once it is coated in flour, coat it in egg
After it is covered in egg, coat it in the Panko/Coconut mixture.
After it has all three layers, put it into the dish.
Repeat with all remaining pieces of chicken. (you may have to beat more eggs or refill the other bowls as well, and I would do it in small increments so you don’t waste, you have to throw away any leftovers.)
After all of the chicken pieces are coated, I took the remaining panko/coconut mixture and spread it evenly over the top of the chicken before putting it in the oven.