Coupon Clipping Cook

Nut-Crusted Coconut Chicken with Peanut Sauce

These tender nut-crusted chicken strips topped with homemade peanut sauce have a wonderful coconut flavor, a light nutty crunch and taste delicious served over rice, on a salad or just by themselves.

Nut Crusted Coconut Chicken

After a little time soaking in coconut milk these chicken strips are coated with ground up pieces of almonds, walnuts and shredded coconut.  Then they’re lightly fried and served topped with drizzles of a quick and easy homemade peanut sauce.

Frozen boneless skinless chicken breasts are great to have on hand to make easy chicken dishes like this one. 

Often times when I’m drawing a blank on what to make for dinner, I’ll grab a couple frozen chicken breasts, defrost them, cut them into pieces and make a quick and easy meal using what I have on hand for seasoning like these recipes for example:  Easy Barbecue Chicken with Rice, Quick and Easy Tex-Mex Chicken and Rice, and One-Skillet Salsa Verde Chicken with Corn.

For this nut-crusted coconut chicken recipe, if you’re not a fan of coconut, just substitute buttermilk for the coconut milk, omit the shredded coconut and wella, you’ll have a delicious variation on this chicken recipe for a quick and easy meal.

Let’s check out the ingredients.

Ingredients for Nut Crusted Coconut Chicken

Nut-Crusted Coconut Chicken – Coconut milk, boneless skinless chicken breasts, shredded coconut, raw almonds, walnuts, granulated garlic, salt, pepper, and canola oil.

And, for the topping, chopped green onions and…

Peanut Sauce Ingredients

Easy Peanut Sauce – Peanut butter (creamy), Soy sauce, hoisin sauce, rice vinegar, sesame oil, water, ginger root, granulated sugar, and dried red pepper flakes.  Here’s a link to the recipe for “Easy Peanut Sauce” that’s made with these ingredients.  It’s easy to make and tastes so good.

Here’s how to make it.

For Marinating and Coating the Chicken Strips:

Chicken for Nut Crusted Coconut Chicken

Cut the chicken in strips lengthwise.

Coconut Milk for Nut Crusted Coconut Chicken

To a medium size bowl, add coconut milk.

Chicken and Coconut Milk in Bowl

Next, add the strips of chicken to the bowl and let marinate for 30 minutes.

Chicken in Coconut Marinade

Remove the strips of chicken from the bowl on to a large plate.  Discard the coconut milk that’s left in the bowl.

Chicken in Coconut Milk Marinade

On both sides of the chicken, sprinkle pepper, granulated garlic and salt.

Chicken in Coconut Milk Marinade

Set aside for a moment.

Walnuts in Food Processor

To a food processor add the walnuts,

Almonds in Food Processor

almonds…

Shredded Coconut in Food Processor

…and,

Coconut in Food Processor

shredded coconut.

Ground Nuts and Coconut in Processor

Use the grind setting to chop the nut mixture into the smallest pieces possible.

Ground Nuts and Coconut on Plate

Spread 3 tablespoons of the nut mixture on to a small plate.

Lay one chicken strip on the nut mixture and gently press down to coat one side of the chicken with the nuts.

Then turn over the chicken strip and gently lay it on the nut mixture to coat the other side.  Set the coated piece of chicken aside on to a large plate and repeat the coating process on 2 more strips of chicken.

After coating 3 strips of chicken, the nut mixture on the plate may start to get lumpy from the residual coconut milk.  Discard the small amount of nut mixture left on the plate and wipe off any coconut milk from the plate with a paper towel.

Nut Coated Chicken Pieces on Plate

Next, add 3 more tablespoons of the nut mixture to the plate and repeat the coating process.  Continue coating 3 strips of chicken (with 3 tablespoons of the nut mixture) at a time for the remaining chicken.

For Cooking the Coated Chicken:

Add a cooling rack on top of a large plate for use after the chicken is cooked.  Set aside.

Pour Olive Oil in Pan

Heat a large skillet on medium heat and add canola oil.

Nut Crusted Chicken in Frying Pan

Using a cooking fork, gently transfer each strip of coated chicken from the plate to the pan.

TIP – It works best if a cooking fork is used rather than tongs when moving and turning the chicken so that the nut mixture doesn’t rub or fall off of the chicken.

Frying Nut Crusted Chicken in Pan

Keep a close eye on the chicken as its cooking and as soon as the bottom side starts to turn a golden brown color, gently turn the pieces over.

If the chicken is browning too quickly, turn the heat down just a bit.

Nut Crusted Chicken on Cooling Rack

Once both sides of the chicken are a golden brown color and the chicken is thoroughly cooked, gently remove each piece from the skillet on to the cooling rack.

Some of the nut coating may come off of the chicken when cooking.  For the residual nut mixture that’s left in the pan, scoop it out with a small spoon (tilt the spoon in the pan after scooping the nuts to drain out the oil) and lay it on top of the strips of chicken.

Sprinkle the chicken with 3 dashes of salt (or salt to taste).

Nut Crusted Chicken on Plate

Just before serving…

Peanut Sauce on Nut Crusted Chicken

…top the chicken with peanut sauce and chopped green onion.  Serve on a salad or…

Nut Crusted Coconut Chicken

…over rice.  Then enjoy each and every tender bite.

Thank you so much for stopping by CCC!

More Recipes with Chicken You May Like:

Simple Fried Chicken

Blackened Chicken

Chicken Fajita Quesadillas

Fried Chicken and Bacon Gravy Sliders

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Nut Crusted Coconut Chicken with Peanut Sauce

These tender chicken strips topped with homemade peanut sauce have a wonderful coconut flavor, a light nutty crunch and taste so delicious served over rice, on a salad or just by themselves.

Course Main Course, Salad
Cuisine American
Keyword Nut Crusted Chicken
Prep Time 25 minutes
Cook Time 15 minutes
(Total time does not include time to marinate the chicken) 30 minutes
Total Time 40 minutes
Servings 2

Ingredients

  • 1 cup coconut milk
  • 2 boneless skinless chicken breasts
  • ¾ cup walnut Pieces
  • ¾ cup whole raw almonds
  • ½ cup shredded coconut
  • 1 teaspoon ground black pepper
  • 1 teaspoon granulated garlic
  • ¾ teaspoon salt or salt to taste
  • ½ cup canola oil
  • Easy Peanut Sauce for the topping
  • 2 tablespoons chopped green onion (including the green part) for the topping

Instructions

For Marinating and Coating the Chicken Strips:

  1. Cut the chicken in strips lengthwise.  Set aside for a moment.  

  2. In a medium size bowl, add the coconut milk.  In the bowl, add the strips of chicken and let marinate for 30 minutes.  

  3. Remove the strips of chicken from the bowl and set on to a large plate. Discard the leftover coconut milk that was in the bowl. Sprinkle pepper, granulated garlic, and salt on each side of the chicken. Set aside for a moment.

  4. In a food processor, add walnuts, almonds, and shredded coconut. Use the grind setting to chop them into the smallest pieces possible. 

  5. Spread 3 tablespoons of the nut mixture on to a small plate.  Lay one chicken strip on the nut mixture and gently press down to coat one side of the chicken with the nuts. Then turn over the chicken strip and gently lay it on the nut mixture to coat the other side. Set aside the coated piece of chicken on to a large plate and repeat the coating process for 2 more chicken strips.

  6. After coating 3 strips of chicken, the nut mixture on the plate may start to get lumpy from the residual coconut milk. Discard the small amount of nut mixture left on the plate and wipe off any coconut milk from the plate with a paper towel. 

  7. Then add 3 more tablespoons of the nut mixture to the plate and repeat the coating process.  Continue the process with 3 strips of chicken (and 3 tablespoons of the nut mixture) at a time.

For Cooking the Coated Chicken:

  1. Add a cooling rack on top of a large plate for use after the chicken is cooked. Set aside. 
  2. Heat a large skillet on medium heat and add canola oil. Then using a cooking fork,  gently transfer each strip of coated chicken to the pan. It works best if a cooking fork is used rather than tongs when moving and turning the chicken so that the nut mixture doesn’t rub off.

  3. Keep a close eye on the chicken as its cooking and as soon as the bottom side starts to turn a golden brown color, gently turn the pieces over. If the chicken is browning too quickly, turn the heat down just a bit. Once both sides of the chicken are brown and the chicken is thoroughly cooked, gently remove them from the skillet on to the cooling rack.
  4. Some of the nut coating may come off of the chicken when cooking. For the residual nut mixture that’s left in the pan, scoop it out with a small spoon (tilt the spoon in the pan after scooping out the nuts to drain off the oil) and lay the nuts on top of the strips of chicken. Sprinkle the chicken with 3 dashes of salt (or salt to taste). 

  5. Just before serving, drizzle peanut sauce over the chicken.  Top with chopped green onion.

  6. Serve warm on top of a salad or over your favorite rice. 

Recipe Notes

TIPS:

- When transferring the coated chicken strips to and from the pan, and when turning the chicken strips over in the pan, it works best if a cooking fork is used rather than tongs so that the nut mixture doesn’t rub or fall off.

This recipe was originally posted on January 9, 2013.

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5 Comments

  1. Do you think this would work well baked instead of fried? We just don’t do fried anymore, but this looks like an awesome recipe….

    • Hi Virginia, I tried it baked and it didn’t work well. Seems like it needs a little hot oil to make a crust. A light saute in just a little olive oil may do the trick. Thank you for stopping by!

    • Being a paleo-eater, I would use coconut oil or butter to fry up the chicken. Just a suggestion – haven’t tried it yet though!

    • Hi Courtnie, both sound delicious with this recipe. Thank you for stopping by!