Back in the ol' days, we used to have to collect coconuts from the beach. Crack them open with a machete and then shred the coconut meat on the inside. If you believe that, I got some waterfront property to sell ya! Ha! I may have lived in the tropics, but I could get coconut from the grocery store just like those in the Midwest. There were times that my dad would find a coconut at the beach ,no, he didn't scale a palm tree, it was just lying on the sand. He'd bring it home and we would enjoy the coconut freshness. You could do that...scale a palm tree, crack it open and shred the coconut OR you could just skip on over to the grocery store. Either way, you'll be wanting some to make some...
I know chicken nuggets are BIG in your house. They always were in ours. So why not mix it up and make a tropical variety for summer? Provide some sweet key lime dip or some sweet chili sauce.
Easy to make and baked right in your oven.
Let's get baking some tender coconut flavored chicken and then let's get started on the dipping!
Ingredients for the Baked Coconut Shrimp:
1 cup flour
1 cup Panko bread crumbs
1/2 cup shredded coconut
1/2 cup coconut milk
3 Tbsp key lime juice
2 Tbsp pineapple juice
2 chicken breasts cut up into strips
1 cup Panko bread crumbs
1/2 cup shredded coconut
1/2 cup coconut milk
3 Tbsp key lime juice
2 Tbsp pineapple juice
2 chicken breasts cut up into strips
key lime dip and/or chili sauce
Ingredients for the Key Lime Dip:
1/2 cup sour cream
2 Tbsp key lime juice
4 Tbsp crushed pineapple
4 Tbsp shredded coconut
Ingredients for the Key Lime Dip:
1/2 cup sour cream
2 Tbsp key lime juice
4 Tbsp crushed pineapple
4 Tbsp shredded coconut
Directions:
Preheat oven to 375 degrees. For the chicken, place the flour in bowl 1. Mix together the milk, key lime juice and pineapple juice. Put the liquid into bowl 2. In bowl 3, mix together the Panko bread crumbs and coconut. Take each chicken strip and dredge through the flour of bowl 1, dip in the liquid of bowl 2 and coat with the coconut mixture of bowl 3. Place on an ungreased pan. Place pan into a 375 degree oven for 20-25 minutes. Flip over the chicken halfway through the cooking time.
Preheat oven to 375 degrees. For the chicken, place the flour in bowl 1. Mix together the milk, key lime juice and pineapple juice. Put the liquid into bowl 2. In bowl 3, mix together the Panko bread crumbs and coconut. Take each chicken strip and dredge through the flour of bowl 1, dip in the liquid of bowl 2 and coat with the coconut mixture of bowl 3. Place on an ungreased pan. Place pan into a 375 degree oven for 20-25 minutes. Flip over the chicken halfway through the cooking time.
While the chicken strips are baking, mix together all the ingredients for the key lime dip. Serve that on the side with your chicken and/or include sweet chili sauce.
Celebrate the little things that make life sweet,
Christine
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| Mini Baked Banana Coconut Donuts |
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