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Coconut Chicken

Coconut Chicken

Southern Living MAY 2010

  • Yield: Makes 4 servings
  • Hands-on:20 Minutes
  • Total:43 Minutes


  • 1 1/2 pounds chicken breast tenders
  • Vegetable cooking spray
  • 2 egg whites
  • 1/4 cup cornstarch
  • 1 tablespoon Caribbean jerk seasoning
  • 1 cup sweetened flaked coconut
  • 1 cup Japanese breadcrumbs (panko)
  • 1 teaspoon paprika
  • Honey-Mustard Sauce


1. Preheat oven to 425°.

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 425° for 18 to 20 minutes or until chicken is done, turning once after 12 minutes. Serve with Honey-Mustard Sauce.

Note: Nutritional analysis does not include salt to taste.

Nutritional Information

Amount per serving
  • Calories: 448
  • Fat: 11g
  • Saturated fat: 6.6g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1g
  • Protein: 40.3g
  • Carbohydrate: 46.4g
  • Fiber: 1.9g
  • Cholesterol: 94mg
  • Iron: 1.7mg
  • Sodium: 604mg
  • Calcium: 65mg

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Coconut Chicken recipe