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READY IN 4 hr

Baked Coconut Chicken

Read Reviews (35)

"Chicken is marinated in coconut milk and then breaded in shredded coconut and breadcrumbs with a dash of ginger and then baked." — katz

Ingredients Edit and Save

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Original recipe makes 6 servings Change Servings

1 1/2 pounds chicken breast tenders
1 (13.5 ounce) can coconut milk
1/2 cup plain breadcrumbs
15 gingersnap cookies, crushed

1/4 cup shredded coconut
1 egg, beaten
1 tablespoon butter, cut into small pieces

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Directions

Place the chicken in a large bowl. Pour enough of the coconut milk over the chicken to completely cover; refrigerate 3 hours.
Preheat oven to 375 degrees F (190 degrees C).
Combine the breadcrumbs, gingersnap cookies, and coconut in a bowl. Dip each chicken piece in the beaten egg and then cover with the breadcrumb mixture. Arrange coated chicken pieces in the bottom of a 9x13 casserole dish. Scatter the butter pieces over the chicken. Pour enough coconut milk into the dish to cover the bottom of the dish.
Bake in the preheated oven until the chicken is no longer pink, about 40 minutes.

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PREP 20 mins
COOK 40 mins
READY IN 4 hrs

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WE LOVED THIS RECIPE! Salt would make this recipe perfect (but lack of salt isn't enough to demote it to 4 stars). Salt helps to compliment the sweetness. Salt your chicken before marinating in the coconut milk. Add a little salt to the breadcrumb mixture. The ginger snaps add a wonderful flavor and this recipe would be lacking without them (since the ginger snaps have a nice spiced and sweet flavor). THe baking method is great, just coat the pan with coconut milk (don't drench the chicken) and it will be perfect. Don't forget the pats of butter ontop of the chicken while cooking:). We loved this N*R recipe...do try!

—The Messy Cook

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Most Helpful Critical Review

Mar 26, 2008

This was creative, unusual, fun to make but in the end it wasn't my favorite. I think the basic idea of coconut and ginger is great but this was much too sweet for my family's taste. I used unsweetened coconut but the gingersnaps is where all the sugar came from. I will try this recipe again without the cookies and add a little gorund ginger to the breading mix.

—Cher

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43 Ratings

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Jan 21, 2010

This was a great recipe. I added a little salt and cayenne to it for a kick. So tasty! I also marinated my chicken overnight, made it super moist and tender. Thanks!

—kja303

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Jul 24, 2008

We thought this was really good. After Hubby wrapped his head around the idea that it was chicken *AND* coconut together in the same recipe he thought it was really good and ate two pieces. The only change I made was salting the chicken before marinating it in the coconut milk. This is a good recipe if you are looking for a "different" way to have chicken! N*R

—Winter Ivy

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May 24, 2010

didn't have the cookies so i added nutmeg and cinnimon.

—ssh

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Mar 15, 2010

This was fast, easy, and tasty. Be sure to just barely coat the bottom of the baking dish with the coconut milk, otherwise it will make the bread crumbs very soggy. I substituted light coconut milk, to cut down on the fat, without impairing the flavor.

—JLamb36

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Jun 08, 2011

Mmmmm! I love coconut but hate any kind of spiced cookies so I just added some ginger to the bread crumb mixture as another review mentioned (and salt as suggested). Because of my love for coconut I also added a drop of coconut extract and a little left over coconut milk to the egg. Wasnt too coconut-ie just right :) I also used 3 chicken breast since I didnt have tenders and baked at 350 for 1hr (just because thats how I always bake chicken breast), mine was not soggy at all. I only added enough milk to coat the bottom of the pan so idk why everyone is getting soggy bottoms. My husband loved it too! We will have it again :)

—agrandinette

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Mar 27, 2008

delicious. I salted my chicken before. don't forget to use the hard type of ginger snaps...no soft ginger cookies. So good. The bad thing about sweet dishes or salty dishes, everyone has different tastes...this was to our liking very much!

—MDKLOVA

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Nutrition

Calories
414 kcal
21%

Carbohydrates
20.8 g
7%

Cholesterol
105 mg
35%

Fat
24.8 g
38%

Fiber
2 g
8%

Protein
28.1 g
56%

Sodium
216 mg
9%

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

Nutritional Information

Baked Coconut Chicken

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 414
Calories from Fat: 223

% Daily Value *
Total Fat 24.8g 38 %
Saturated Fat 17.3g 87 %
Cholesterol 105mg 35 %
Sodium 216mg 9 %
Potassium 398mg 11 %
Total Carbohydrates 20.8g 7 %
Dietary Fiber 2g 8 %
Protein 28.1g 56 %
** Sugars 6.6g
Vitamin A 2 %
Vitamin C 1 %
Calcium 6 %
Iron 42 %
** Thiamin 14 %
Niacin 133 %
** Vitamin B6 32 %
** Magnesium 21 %
Folate 21 %

* 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.