Real Recipes From Real Home Cooks ®

pecan coconut crusted chicken

Recipe by
Gina Davis
Cedar Bluff, VA

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!

yield 4 - 6
prep time 20 Min
cook time 15 Min
method Pan Fry

Ingredients For pecan coconut crusted chicken

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

How To Make pecan coconut crusted chicken

  • 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 :)