Monday, May 19, 2008

Crunchy Coconut Chicken

This recipe is super yummy and super simple. I served it with rice and corn, but I think it would be equally tasty on a salad.

1 c flaked coconut
13 vanilla wafers, crushed
2 1/2 pounds chicken
2 eggs, beaten
1/3 c butter, melted

On a plate, combine coconut and vanilla wafer crumbs. Dip chicken in egg, then coat with coconut mixture. Place in a shallow baking dish; drizzle with butter. Bake at 400 degrees for 1 hour or until done. 4-6 servings.

*I used chicken tenders and they cooked in about 30 minutes.


Pam (Haslem) Dana said...

Mmmm.... sounds freaking yummy! Can't wait to try!

Abby Hanson said...

This looks yummy! I even have a box of Vanilla wafers that I need to finish off!