Coconut chicken

I made this last night out of a whim and desperation because I didn’t have the ingredients for what I intended to make. It turned out great, so here is the “recipe,” such as it is.

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1 pack thawed chicken tenderloins (you could do chicken breasts too, I was in the mood for pseudo chicken fingers)
2 tsp chopped garlic
1/4 canola or olive oil (I’ve used either and not really noticed a taste difference)
1/2 cup panko crumbs (or any fine bread crumb but panko is better! or I just like Asian things)
1/4 cup to 1/2 cup toasted coconut (I just threw in what I had leftover from a make your own sundae bar, and I didn’t measure)
A little bit of ginger, black pepper, and salt. I just shake things in randomly, sorry!

Preheat oven to 400.
Grease baking sheet if it’s not non-stick.
Mix garlic and oil in one bowl.
Mix panko, coconut, ginger, black pepper, and salt in another bowl.
Dredge chicken pieces in garlic/oil mix and then dip in topping mix. Flip around to evenly coat both sides.
Place on baking sheet.
Bake 20-30 minutes. For chicken strip sized pieces, I would check after 20. For thicker chicken breasts, probably after 30. Really depends on your oven. Mine is evil and likes to just pick its own temperature I’m convinced.

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Great as chicken fingers with an Asian dipping sauce or chopped up and put into a salad!

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