Sunday, July 25, 2010

Grilled Coconut Chicken

I have tried two Coconut Chicken recipe's, one from the girls, and one from the "It's good for you" Pampered Chef cookbook (Ok so there recipe was for Shrimp..but same concept)
I liked both, but the Our Best Bites had so much seasoning...I missed the here is a compromise of both recipe's that gave me the best of both worlds.


(borrowed from Our Best bites)
If you're not familiar with Panko, it's a Japanese style bread crumb. I started using it in place of regular bread crumbs a few years ago and I just can't go back now. Panko makes everything SO light and crispy, you'll be amazed. Up until now I've always bought Panko in the Asian section of the grocery store. But I just found out that Progresso now makes Panko! I was so happy to see that because now you can find it next to the Progresso bread crumbs in the pasta isle.

"As many as you need"
Washed and Trimmed Chicken Tenders

2 cups sweetened flaked coconut
1-2 eggs (start with one and crack another if it runs out)
1 C flour
2 C sweetened coconut flakes
1 C panko bread crumbs
1 tsp garlic salt
1/2 tsp curry powder

Cover Grill with Tin Foil
preheat Grill to 450 degrees.

Give coconut a rough chop so it's about the same size as the panko pieces

Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.

Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating.

Working with one chicken tender at a time, dredge in flour...

then dip in egg...

And then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.

Place chicken tenders on a foil-lined Grill (for easy clean up and keeps coconut from falling through the grill) that has been sprayed with non-stick cooking spray.

Bake in your 450 degree oven for about 10- 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they're big they can take more like 25. The coconut will be nice and golden and the panko crisp, but light in color still.

*We ate these with 1/2 Jalapeno Jelly mixed with 1/2 Apricot jelly for dipping sooo YUMMY!

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