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Baked Coconut Chicken with Sweet Red Dipping Sauce

August 8, 2014

Finger-licking good!  That’s how good this chicken is!  It’s crunchy on the outside and tender on the inside.  Then, when you dip it in the sauce, it is so remarkable! We could eat this every single day- it’s that good!  This is my version from Cooking Club, Spring 2012. 

Baked Coconut Chicken:

1 1/2 lbs. boneless, skinless chicken tenderloins

4 eggs

4 Tbsp. milk

3/4 c. sweetened flaked coconut

2 Tbsp. butter, melted

1 cup fine bread crumbs


Heat oven to 375 degrees.  Spray baking sheet with cooking spray.  Cut chicken strips in halves or thirds.  Whisk eggs and milk in medium shallow bowl until blended.  Combine bread crumbs, coconut, and butter in wide shallow bowl until mixed well.  Sprinkle chicken with salt.  Dip in egg mixture; roll in coconut mixture, pressing to coat completely.  Place on baking sheet.  Bake 15 to 20 minutes or until chicken is done.  Serve with Red Sweet Dipping Sauce.

Sweet Red Dipping Sauce:

Red Currant Jelly, melted in microwave for 20-30 seconds

Cocktail Sauce

Mix together equal amounts to serve, approximately one tablespoon each per person.



From → Chicken

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