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Coconut Crusted Chicken

August 24, 2011

I recently had a girls night out at the “Dream Dinners” meal assembly store in my neighborhood. It was fantastic! We each made 6 dinners to bring home and freeze. The recipes were fresh and delicious. Here’s my attempt to re-create their recipe for Coconut Chicken. Serve with sweet chili dipping sauce, and Sweet Potato Fries, Coconut Rice, Roasted Smashed Sweet Potatoes, or freshly steamed veggies. Also, I highly recommend you give “Dream Dinners” a try if there’s one near you! http://dreamdinners.com/main.php?static=index

4 boneless, skinless, chicken breasts
1 cup buttermilk
2 cups Panko breadcrumbs
1 cup sweetened coconut, flaked
1 teaspoon kosher salt
Freshly ground black pepper, to taste
1 Teaspoon extra virgin olive oil


  • Using a meat tenderizer, pound each chicken breast to 1/2-inch thickness.
  • Pour buttermilk into a shallow dish and add chicken.
  • Cover and marinate in fridge at least 1 hour.
  • Pre heat oven to 400 degrees F.
  • In a large zip-lock bag, combine Panko, coconut, salt and pepper. Set aside.
  • Drain buttermilk from chicken.
  • One at a time, add chicken to bag with Panko mixture and press to evenly coat all pieces.
  • Spray cookie sheet with Pam cooking spray.
  • Place each coated chicken piece on cookie sheet. (Do not allow pieces to touch each other.)
  • Drizzle pieces evenly with olive oil.
  • Bake 15-20 minutes, or until lightly browned and cooked thru.
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