Crispy Coconut Sesame Chicken with Soy Lime Dipping Sauce

Crispy Coconut Sesame Chicken with Soy Lime Dipping Sauce

3

"Shredded coconut and crushed All-Bran* cereal come together to create a deliciously crispy coating for baked chicken!"
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Ingredients

servings 380 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 24 g
  • 37%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 26.1 g
  • 52%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 316 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
  2. In food processor, combine cereal, 1/2 cup (125 mL) coconut, garlic powder, ginger and pepper - processing with pulse action to fine consistency. Drizzle in oil, using pulsing action to combine. Stir in 1 tablespoon (15 mL) sesame seeds. Place mixture into shallow dish or onto plate.
  3. In medium bowl, beat 1/4 cup (50 mL) mayonnaise and 2 tablespoons (25 mL) lime juice to combine well.
  4. Cut each chicken breast into 2 pieces of similar size and thickness (slant cut for equal thickness). Using tongs, dip chicken pieces into mayonnaise mixture, allowing excess to drip off. Coat with cereal mixture, pressing gently so that all of the coating is used. Place coated chicken in a single layer on prepared baking sheet. Sprinkle with remaining 2 tablespoons coconut. Discard remaining mayonnaise mixture.
  5. Bake coated chicken in preheated oven until food thermometer reads 170 degrees F (77 degrees C) at centre of chicken pieces - about 25 minutes. Serve with Soy Lime Dipping Sauce.
  6. For Soy Lime Dipping Sauce: In small bowl, combine the remaining mayonnaise, lime juice and sesame seeds with the soy sauce and sugar. Divide into 6 portions.

Footnotes

  • In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.

Reviews

3

Very easy, tasty chicken. Our family enjoyed the dipping sauce (kids like anything they can dip). It served our 4 with enough although the children wanted more than this recipe made.

We are gluten free so I used corn flakes in place of the all-bran. This was delicious, my super picky six year old ate all his chicken. The sauce was a little different and hardly touched. This ...

I didn't make the dipping sauce and the chicken was moist and delicious served with rice and fresh veggies.