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.


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.


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