Coconut Chicken with Sweet Potato Fries

Coconut-Chicken

This spin on chicken fingers is a perfect way to use up ingredients you have hiding in your freezer and pantry while pleasing everyone in the family. Remember that bag of coconut you never finished? Well, now’s your chance.

When it comes to the sweet potatoes suggested for this dinner, you can either make the sweet potato side found with our pulled chicken sandwiches or just use the frozen bag of Alexia sweet potato fries.

Coconut-Chicken

Coconut Chicken

Course: Main Course
Total Time: 39 minutes
Servings: 6
Calories: 224kcal
Change up chicken night with a tropical spin from a coating of flaked coconut.
Print Recipe

Ingredients

  • 1 lb boneless chicken breast cut into slices

Bowl One

  • ¼ cup cornstarch
  • ¼ tsp baking powder
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ¼ tsp onion powder
  • ¼ tsp salt

Bowl Two

  • 1 large eggs
  • cup buttermilk
  • ¾ cup unsweetened shredded coconut

Bowl Three

  • ¼ cup breadcrumbs
  • ½ tsp garlic powder
  • ¼ tsp paprika
  • ¼ tsp onion powder
  • ¼ tsp salt

Instructions

  • Preheat oven to 425°F and coat a baking sheet with cooking spray.
  • In three separate shallow bowls, combine the ingredients marked for bowl 1, bowl 2, and bowl 3. Dredge the chicken pieces through each of the three bowls and place them on the baking sheet. Repeat until all chicken is coated. (Get an extra baking sheet if your chicken looks too crowded on the pan.)
  • Bake for 18-22 minutes or until chicken is fully cooked and coconut has started to crisp and brown. Serve with sweet potato fries and a bottled honey mustard dipping sauce.

Notes

  • Serve with premade sweet potato fries from the freezer section or this recipe we made with pulled chicken sandwiches.
  • When I first made this, I placed the chicken on cooling racks on top of the baking sheet, but the coconut flakes stuck. Save the dish and just really coat your baking sheet with spray and you should be golden.
 

DAIRY-FREE

  • Replace the buttermilk with coconut milk.
 

GLUTEN-FREE

  • Use a gluten-free breadcrumb

Nutrition

Calories: 224kcal | Carbohydrates: 12g | Protein: 19g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 81mg | Sodium: 346mg | Potassium: 398mg | Fiber: 2g | Sugar: 2g | Vitamin A: 213IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
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