Crispy Coconut Chicken + a Trio of Greek Yogurt Dipping Sauces

Chicken can get boring so I’m always trying to think of ways to make it a little bit more exciting. This totally shuts up my craving for deep fried coconut shrimp that is all too easy to find here in Maui. Soaking the chicken in coconut milk is really key here, it’s what makes the chicken super juicy and flavorful!

Ingredients : 

Chicken:

  • 2 large chicken breast
  • 2 cups unsweetened shredded coconut
  • 1 cup unsweetened coconut milk
  • 2 tbsp garlic powder
  • Salt + pepper to taste

Spicy Pineapple Dip:

  • 1/2 cup nonfat greek yogurt
  • 1/4 cup pineapple
  • 1 jalapeño
  • 1 tsp garlic powder
  • Salt + pepper to taste

Asian Spicy Herb Dip:

  • 1/2 cup nonfat greek yogurt
  • 2 tsp cilantro
  • 2 tbsp chili garlic sauce (or any asian hot sauce)
  • 1 tsp garlic powder
  • Salt + pepper to taste (really doesn’t need either)

Lemon Herb Dip:

  • 1/2 cup nonfat greek yogurt
  • 2 tbsp scallions
  • 1 tbsp parsley
  • 1 tbsp cilantro
  • Half a lemon
  • 1 tbsp goat cheese
  • 1 tsp garlic powder
  • Salt + pepper to taste

For the Lemon Herb Dip you can really use any combination of herbs you like, or just change the measurements of mine depending on which herb you like best. Scallions are my favorite, which is why I added more than any other herb!

Equpiment : 

  • Blender
  • Cutting Board
  • Knife
  • Baking sheet
  • Mixing bowls

Preheat your oven to 350degrees.

Start by prepping your chicken breasts. I filleted my each breast in half, making the breast thinner and ultimately leaving me with 4 thin breasts. I then cut them into strips cutting them as similarly as possible (it can be a little challenging, don’t stress over it). Throw them into the mixing bowl with the coconut milk, garlic powder, salt + pepper and throw it in the fridge to mingle.

Meanwhile you can pour your shredded coconut into another dish and season slightly with a little salt + pepper. Set aside.

While your chicken is in the fridge start on the dipping sauces. For the Pineapple Dip just throw all the ingredients in the blender until nice and pureed, transfer to a small bowl and set in the fridge.

For the other two dips, a blender isn’t really necessary. Just chop up all the ingredients and mix! Doesn’t get much easier.

Now that you’re chicken has been resting, pull it out of the fridge and dip every chicken strip individually into the seasoned coconut flakes, coating completely. Lay in your baking dish and repeat until all your chicken breasts are coated. Place in the oven for 5 minutes then put the broiler on and let them sit under for about 2 mins or until golden brown. Watch carefully, they will burn FAST. Depending on how small you cut your chicken, it shouldn’t take more than 10 minutes in the oven.

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2 thoughts on “Crispy Coconut Chicken + a Trio of Greek Yogurt Dipping Sauces

  1. Hey girly!
    2 questions.
    1Do you smoke cigarettes? Sorry so random. And 2. Do you run more than do exercise? Ps. I love chicken so I’m def trying this out on my day off 😊 of and can’t wait for your fitness routine post soon! Hope you get well soon!

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