Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Pan Fried Coconut Chicken
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- #3247
ingredients
4 skinless, boneless chicken breast halves
1 can coconut milk
1 lime, juiced
2 tablespoons soy sauce
salt and pepper, to taste
Breading
2 eggs, fork beaten
1 cup flour
1 cup packaged sweetened shredded coconut
oil to fry
directions
Marinade the chicken in the coconut milk, soy sauce and lime several hours or overnight. Drain chicken and season with salt and pepper.
Dip chicken in eggs coating well and then in flour mixed with the coconut. Shake off excess. Heat adequate amount of oil in a skillet for proper frying and fry chicken cutlets on medium high heat, turning a few times until golden and done. Do not let coconut breading burn. Drain on absorbent paper. Serve with Asian style noodles and coconut pancakes if desired.
added by
internationalrecipes
nutrition data
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.

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reviews & comments
April 13, 2014
My breading didn't stay on the chicken as I was cooking it. did anyone else have this problem? how do I fix it?
January 20, 2014
I double the recipe and use the leftovers the next day or so, cold, over lettuce with chow mein noodles, mandarin orange segments and sunflower seeds. Yummy! Great diet recipe and so easy to prepare.
October 19, 2013
The chicken was tender but for me the sweet breading just didn't go with the chicken. I like coconut shrimp but I just didn't love this. I think I might use unsweetened coconut next time and add spice to the breading. I liked the texture a lot, it just was the sweet coconut flavor I didn't care for.