Baked Coconut Chicken
Chicken tenders marinated in coconut milk, coated in a gingersnap-coconut crust, and baked until golden.
- 240
- min
- 6
- servings
- ~450
- kcal per serving
- Difficulty:
- Easy
01Method
- 1
Submerge the chicken in coconut milk in a large bowl and let it marinate in the refrigerator for 3 hours.
- 2
Heat the oven to 375°F (190°C).
- 3
Mix together the breadcrumbs, crushed gingersnap cookies, and shredded coconut in a bowl. Dip each piece of chicken into the beaten egg, then press it into the breadcrumb mixture to coat. Lay the coated pieces in a 9x13 baking dish, dot with butter, and pour enough coconut milk into the dish to lightly cover the bottom.
- 4
Bake for about 40 minutes, until the chicken is cooked through and no longer pink inside.
Allergens
Allergen information is derived from ingredients and is indicative. Always check the label of the actual product.
