Coconut Pecan Chicken Recipe -
Coconut Pecan Chicken Recipe
  • READY IN 50 mins

Coconut Pecan Chicken

Recipe by  

"Here's a crunchy treat with lots of flavor; high protein, antioxidants in nuts and low saturated fat -- an alternative to deep-fried chicken."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. Preheat oven to 450 degrees.
  2. Put yogurt in a small bowl, and set aside. In a shallow pie plate, combine coconut, panko and pecans.
  3. Dip chicken strips in yogurt to cover, then roll in panko mixture. Place strips on an oil-sprayed baking sheet. Spray top of chicken. Bake 15 minutes. Reduce heat to 350, and bake 15 more minutes. Check that coating browns but does not burn. If desired, broil 2 minutes for an even crunchier top.
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  • Copyright 2006 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

Reviews More Reviews

Most Helpful Positive Review
Nov 24, 2007

This was a favorite with everyone in my house. After reading the reviews that the chicken needed a bit more of a kick, I added 1/4 tsp. curry (since it goes so well with coconut), a dash of red pepper and a little garlic to my chopper while everything was grinding. I also kept my chicken breasts whole and double dipped them in the coating so they'd be nice and crunchy and cooked them on a rack on a baking sheet so I wouldn't have to flip them. Even the people that don't like coconut liked this one--I gound everything so finely they could only taste the sweetness of the nuts without the texture that they don't like. After my alterations it is 5 stars all the way.

Most Helpful Critical Review
Oct 05, 2011

This had zero flavor and didn't crisp up. I was expecting it to have a sweet "crust", like on coconut shrimp, and this wasn't even close. The yogurt gave it an almost sour flavor.


64 Ratings

Feb 03, 2010

This was exceptional! I did a 'search' for 'chicken' and 'yogurt' and came up w/ this recipe. I substituted stuffing mix, unsweetened shredded fresh coconut and walnuts (what I had on hand) and I was delighted with the results! Nice and crispy, with a delicate coconut flavor enhanced by the herbs in the stuffing mix. The walnuts toasted up nicely and added another layer of flavor. This one's a keeper -- don't be afraid to play with the ingredients.

Mar 22, 2008

This dish was very easy to make and fairly tasty. However, I agree that it needs a little extra "something" to give it more punch. After reading the reviews, I added a pinch of garlic and 1/4 tsp. curry powder to the dry mix before coating the chicken. I also added salt and pepper. The final product had a nice, crunchy texture and wasn't too sweet at all. We liked it quite a bit, but it did seem to need some extra seasoning. I like the idea of this recipe enough that I'll probably continue to experiment with it.

Oct 08, 2006

This recipe was great because it's healthful and is relatively quick to prepare. The texture and aroma are nice, but it does lack a bit in flavor; lightly sprinkle soy sauce on the cooked chicken and you'll be all set. Side note: I used the recipe for "Quick Sesame Green Beans" as a side dish, and it complimented the chicken nicely.

Dec 13, 2006

A great light meal. Perfect with rice pilaf and steamed sugar snap peas. I used boneless, skinless chicken breast and cooked at 450 for 15 min then flipped and lowered to 350 for 35-40 mins. I also, sprinkled some garlic powder. Very good!

Apr 28, 2008

This is officially my favourite way to eat chicken YUM! I had a bunch of pecans and a bunch of coconut and needed a way to use them. I had this brainstorm that they'd taste good with chicken and found this recipe using the ingredient search. I took the suggestions of other reviewers - added a tsp. of curry paste to the yogurt and some garlic powder to the breading. Unfortunately I didn't have panko but I know it would just be that much yummier with panko! (I used regular bread crumbs instead).

Dec 20, 2011

This is so easy and very yummy. I flattened a chicken breast, but did not cut it into strips. I used vanilla yougurt, not plain. I used italian bread crumbs, not panko. I baked it in the oven for about 25 minutes and it came out juicy. I love the coconut and pecan combination. Thanks for sharing this recipe, I will make it often.


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  • Calories
  • 286 kcal
  • 14%
  • Carbohydrates
  • 18.7 g
  • 6%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 11.2 g
  • 17%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 31.2 g
  • 62%
  • Sodium
  • 190 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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