Coconut Chicken – a delicious recipe with chicken breast tenders, Vegetable cooking spray, egg whites, cornstarch, Caribbean jerk seasoning, coconut. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 425u00b0.
2
Place a wire rack coated with cooking spray in a 15- x 10-inch jelly-roll pan.
3
Whisk egg whites in a bowl just until foamy.
4
Stir together cornstarch and Caribbean jerk seasoning in a shallow dish.
5
Stir together coconut, breadcrumbs, and paprika in another shallow dish.
6
Dredge chicken breast tenders, 1 at a time, in cornstarch mixture; dip in egg whites, and dredge in coconut mixture, pressing gently with fingers. Lightly coat chicken with cooking spray; arrange chicken on wire rack.
7
Bake at 425u00b0 for 18 to 20 minutes or until chicken is done, turning once after 12 minutes. Serve with Honey-Mustard Sauce.
8
Note: Nutritional analysis does not include salt to taste.
475
kcal
Calories
13
g
Fat
25
g
Carbs
62
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 pounds chicken breast tenders, Vegetable cooking spray, 2 egg whites, 1/4 cup cornstarch, and more.
Yes, Coconut Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
