Pecan Coconut Crusted Chicken

Gina Davis

By
@GMarie65

My Hubby gets some strange cravings he asked for nutty coconut something please. So this is what I had on hand to throw together for dinner last night. He loved it so it will be a weekly rotation now if he gets his way! ;)

Mango Line Salsa is sooooooooooooo good with this! I will post my canning recipe for it (you don't have to can this you can make ahead and use it same day)

I am going to make these as popcorn chicken as well and stick a tooth pick in them for a baby shower this weekend think they will do great as an appetizer!


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Rating:

Comments:

Serves:

4 - 6

Prep:

20 Min

Cook:

15 Min

Method:

Pan Fry

Ingredients

2 lb
chicken breast cut into strips or chicken tenders
1/2 c
pecans
1 1/2 c
panko bread crumbs
1/2 c
flaked sweetened coconut
2 large
eggs
salt and fresh ground pepper to taste
cooking oil for pan frying

Directions Step-By-Step

1
grind pecans in food processor until they are like a course meal
2
combine ground pecans, panko and coconut with salt and pepper to taste and mix well to make breading for chicken
3
whisk 2 large eggs together and dredge chicken strips or tenders in egg and roll in pecan/coconut breading line on parchment paper covered baking sheet continue until all chicken is covered in breading.
4
Heat enough oil in a large fry pan to cover half way up chicken when put into pan (about 1 1/2 to 2 inches) fry in small batches, don't over crowd the chicken or it will not get a good crust on it.
5
remove from pan when done and drain on a wire rack or paper towels.
6
I serve these with a homemade mango lime salsa i make and they are really good with it :)

About this Recipe

Course/Dish: Chicken, Poultry Appetizers
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy