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Recipe by Leah Leora

Coconut Chicken with Apricot Dipping Sauce

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Coconut Chicken with Apricot Dipping Sauce
Meat Meat
Easy Easy
4 Servings
Allergens

Contains

- Gluten - Egg - Wheat
50 Minutes
Diets

No Diets specified

Swap bread crumbs with shredded coconut and panko crumbs for a fantastic and easy chicken dinner.

Ingredients

Chicken

  • 2 eggs

  • 1 and 1/2 cups sweetened shredded coconut

  • 3/4 cup Gefen Panko Crumbs

  • 1 teaspoon salt

Apricot Dipping Sauce

  • 1/2 cup apricot preserves, such as Tuscanini

  • 1 teaspoon rice vinegar

  • 3/4 teaspoon crushed red pepper flakes (optional)

Directions

Prepare the Coconut Chicken with Apricot Dipping Sauce

1.

Preheat oven to 400 degrees Fahrenheit. Spray a baking sheet with oil spray.

2.

In a small bowl, beat eggs.

3.

In a medium-sized shallow dish, combine coconut, panko crumbs, salt, pepper, and paprika.

4.

Dip chicken strips in egg and then in coconut-crumb mixture, making sure both sides are fully coated.

5.

Place on baking sheet and bake for 16 minutes, flipping chicken halfway through.

6.

In a small bowl, mix apricot preserves, rice vinegar, and crushed pepper.

7.

Serve alongside chicken.

About

Styling and photography by Chay Berger www.thevoiceoflakewood.com
(732) 901-5746

Recipe tags

chicken cutlets chicken fingers coconut crispy Leah Leora panko Shabbos weeknight dinner
Coconut Chicken with Apricot Dipping Sauce

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