Take-out Tuesday, Crazy Good Coconut Chicken

the Painted Apron

8 years ago

Wait!! Don’t be tempted by that bucket of take out chicken!

To quote my grandson Super Boy,

“this chicken is reeeeaaaaaaaalllllllllllllly good Gigi…”

And guess what, it’s baked not fried…

And depending on the brand of corn starch used, it’s gluten free

Dip the seasoned tenders into cornstarch and then into egg whites

Quickly sauté both sides in coconut oil until golden {chicken does not have to be cooked through, it will finish while baking}

Place chicken into a baking dish

Pour coconut milk mixture over all

Put them in the oven to bake in their coconut bath

The sauce will reduce but there will be plenty left for serving

This recipe is adapted from High Heels and Grills, thank you Sarah!

Crazy Good Coconut Chicken

Course Appetizer, Main Course

Cuisine American

Keyword appetizer, baked chicken, chicken nuggets, chicken tenders, coconut chicken, dinner idea, kid friendly

Prep Time 10

Cook Time 45

Servings 4

Ingredients

1 + 1/2 lbs 24 oz., chicken tenders or boneless chicken cut into tenders
salt & pepper
3 egg whites
1/2-3/4 cup cornstarch
1/4 cup coconut oil
Sauce:
1 can coconut milk
1/2 cup sugar
1 tsp salt
1 tsp white wine vinegar

Instructions

Season chicken. Put cornstarch and egg whites in 2 separate bowls. Dredge in cornstarch then dip in egg whites. Heat skillet with coconut oil over medium high heat. Add dredged chicken 3-4 tenders at a time, and sauté quickly on each side until golden. Set cooked chicken on paper towels while you finish browning the rest. Chicken doesn’t have to be cooked through, it will finish cooking in oven. Place cooked chicken in a shallow 9 x 13″ baking dish.
Mix salt, sugar and vinegar into coconut milk and pour over chicken. Cover and refrigerate at this point up to 24 hours at this point if desired.
Bake uncovered at 325 degrees for 45-60 minutes.

This was my son’s plate, he piled his chicken in a big bowl with salad and crusty french bread

Psssst…make a crazy good chicken salad with leftover chicken, macadamia nuts, chopped celery, grapes, pineapple, or mango* and use a little sour cream or mayo to bind

*this chicken is pretty sweet so be careful not to make your chicken salad too sweet with additions