Best 2 Coconut Pecan Chicken Recipes

Calling all chicken and coconut lovers! Get ready to tantalize your taste buds with the delectable flavors of coconut pecan chicken. This dish is a delightful blend of sweet, savory, and crunchy textures that will surely impress your family and friends. Whether you're a seasoned chef or a beginner in the kitchen, our comprehensive guide will take you through the steps of creating this exquisite dish with ease. So, gather your ingredients and let's embark on a culinary journey to make the best coconut pecan chicken you've ever tasted.

Here are our top 2 tried and tested recipes!

COCONUT PECAN CHICKEN

Coconut Pecan Chicken image

Here's a crunchy treat with lots of flavor; high protein, antioxidants in nuts and low saturated fat -- an alternative to deep-fried chicken.

Provided by USA WEEKEND Jean Carper

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 50m

Yield 6

Number Of Ingredients 5

Ingredients

1 ½ cups plain fat-free yogurt
⅔ cup sweetened coconut flakes
⅔ cup panko (Japanese-style bread crumbs)
½ cup finely chopped pecans
1 ½ pounds chicken breast, cut in 1-inch wide strips

Steps:

Preheat oven to 450 degrees.
Put yogurt in a small bowl, and set aside. In a shallow pie plate, combine coconut, panko and pecans.
Dip chicken strips in yogurt to cover, then roll in panko mixture. Place strips on an oil-sprayed baking sheet. Spray top of chicken. Bake 15 minutes. Reduce heat to 350, and bake 15 more minutes. Check that coating browns but does not burn. If desired, broil 2 minutes for an even crunchier top.

Nutrition Facts : Calories 286.4 calories, Carbohydrate 18.7 g, Cholesterol 67.1 mg, Fat 11.2 g, Fiber 1.8 g, Protein 31.2 g, SaturatedFat 3.3 g, Sodium 189.7 mg, Sugar 6.7 g

PECAN COCONUT CRUSTED CHICKEN

Pecan Coconut Crusted Chicken image

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...

Provided by Gina Davis

Categories Poultry Appetizers

Time 35m

Number Of Ingredients 7

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

Steps:

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 :)

Tips:

To ensure the chicken is evenly cooked, use a meat thermometer and cook until the internal temperature reaches 165°F (74°C).
For a crispier coating, dredge the chicken in flour before dipping it in the egg mixture and coconut-pecan mixture.
If you don't have coconut or pecan flour, you can use all-purpose flour instead.
Feel free to adjust the amount of honey and soy sauce in the glaze to your taste preference.
Serve the coconut-pecan chicken with your favorite sides, such as rice, roasted vegetables, or a salad.

Conclusion:

The coconut-pecan chicken is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is juicy and flavorful, with a crispy coconut-pecan coating. The honey-soy glaze adds a touch of sweetness and tanginess. This dish is sure to be a hit with your family and friends.