Coconut Crusted Chicken with Orange Marmalade Sauce

Nate’s family absolutely loves seafood. One summer his family went to North Carolina to stay at a beach house for a week and they had a seafood fest. There is an ongoing debate on how much money they spent on said seafood fest, but they know it was at least 150 dollars, maybe even 250. Anyway, the reason I am giving you this information is because when Nate used to go home for breaks his family would have him make coconut shrimp for them. Last Christmas when we were visiting his family he made this dish for them, and unfortunately because I don’t like shrimp, or really any seafood in general, I didn’t eat any. But it looked pretty amazing. So, recently I told Nate that we needed to try coconut crusted chicken.

And finally this last week we made this chicken. And it was delicious. Especially with the orange marmalade sauce we made for a dip. We decided to bake the chicken, but for even more crunch you could also pan fry the chicken in a little oil.

Coconut Crusted Chicken Strips
1 lb chicken (approx 2 breast)
1/4 cup flour
1/3 cup sweetened coconut flakes
3 graham cracker sheets
Juice from 1/2 orange
2 eggs

1. Preheat oven to 375 degrees.
2. Beat egg with orange juice in a small bowl.
3. Using a food processor, process 2 of the graham crackers into fine crumbs.
4. Crumble the third graham cracker using your hands.
5. Combine graham cracker crumbs and coconut in a small bowl.
6. Cut chicken breasts into strips.
7. Dry chicken pieces using paper towels.
8. Cover chicken pieces in flour.
9. Dip chicken in egg mixture
10. Dip chicken in coconut/graham mixture and cover.
11. Spray a cookie sheet with non stick spray, or grease with butter.
12. Bake chicken about 15 minutes, (until internal temperature reaches 165 degrees)
13. Enjoy chicken dipped in or topped with the orange marmalade sauce.

Orange Marmalade Sauce

1/3 cup marmalade
Juice from 1/2 orange

2 tsp soy sauce

1. In a small sauce pan combine marmalade , orange juice and soy sauce.
2. Heat over medium low heat for a few minutes, until sauce reaches desired thickness.

3 Comments

  1. Hi Aimee, thanks for the comment! It's mostly my sister's food blog, but I post occasionally. Of course I remember you – I don't forget anyone with a cute pup ;-) Claire and I are in the same ward. We love the Fords! Oh, and this recipe looks delish. I always love to add another food blog to my list. Happy cooking!

  2. Stopping by from Mandy's Recipe Box…This looks really good! I've been cooking with fresh coconut lately (yup, breaking up a coconut, drinking the water and making the flesh into milk or shredding it), so I really want to try this. Also, my son is a picky eater but loves sweets and loves chicken nuggets… methinks there is a great idea in the making here!!!

  3. This looks absolutely delicious! Thank you for sharing this recipe. I cannot wait to attempt it!

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