Coconut Crusted Chicken

Coconut Crusted Chicken
  • Servings: 2

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About this Recipe


1/4 cup (60 mL) Flour
2 Eggs, beaten
1 1/4 cups (300 mL) Unsweetened shredded coconut
1 tbsp (15 mL) Paprika
1/4 cup (60 mL) Melted butter
1 tbsp (15 mL) Chopped fresh cilantro
1 Package (4 pieces) Maple Leaf Prime Naturally® Skinless Chicken Thighs
3 tbsp (45 mL) Honey


PREHEAT oven to 375°F (190°C).

PLACE flour in a shallow bowl. Season with salt and pepper. Place beaten eggs in a second shallow bowl. Mix coconut, paprika, melted butter and cilantro in a third shallow bowl.

Dredge each piece of chicken in flour. Dip floured chicken into egg and then coat with coconut mixture. Place on a baking sheet.

BAKE chicken in preheated oven for 30 minutes or until golden brown and the internal temperature reaches 185°F (85°C).

ARRANGE chicken on a serving platter and drizzle with honey.


Serve with baked sweet potatoes and a side salad.

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