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Coconut-Crumbed Chicken
Meat

Coconut-Crumbed Chicken

with Two-Veg Chips and Sweet Chilli Sauce

Craving a dinner that’s delightfully delish and easy to get on the table? We’re on a mission to make cooking more fun, extra yum and even simpler – this recipe, packed with quality fresh ingredients, is all that and more. Get cooking!

Kid friendly
Meat
30-40 minutesCooking Time
EASYDifficulty
2 - 4Servings
780Calories

Ingredients

  • 2 potatoes
    2 potatoes
  • 1 carrot
    1 carrot
  • chicken tenderloins
    chicken tenderloins
  • 2 x 20g shredded coconut
    2 x 20g shredded coconut
  • 50g mixed salad leaves
    50g mixed salad leaves
  • 50g sweet chilli sauce
    50g sweet chilli sauce

From Your Pantry

  • 2 tbs olive oil
  • 1 egg
  • 1 tbs plain flour
  • 1 tsp white or red wine vinegar

Utensils Needed

  • large oven tray
  • baking paper
  • medium frypan

Instructions

Bake chips

Bake chips

Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Peel the potatoes and carrot, then cut into 1cm-thick chips. Put the chips on the lined tray, drizzle with 2 tsp olive oil and season with salt and pepper. Bake for 25 mins or until golden and tender.

Coat chicken

Coat chicken

Meanwhile, season the chicken with salt and pepper. Whisk 1 egg in a shallow bowl. Put the coconut and 1 tbs plain flour in separate shallow bowls. Dust the chicken with the flour, shake off the excess, then dip in the egg and coat in the coconut.

Pan-fry chicken

Pan-fry chicken

Heat 1 tbs olive oil in a medium frypan over medium heat (see Kitchen 101). Cook the chicken for 3-4 mins each side until browned and cooked through. Remove from the pan.

Dress salad leaves

Dress salad leaves

Combine 2 tsp olive oil and 1 tsp white wine vinegar in a large bowl and season with salt and pepper. Add the salad leaves and toss to coat.

Serve up

Serve up

Divide the chicken, chips and salad among plates. Serve with the sweet chilli sauce and enjoy!

Kitchen 101

Kitchen 101

Keep a close eye on the chicken so the coconut coating doesn't burn before the chicken is cooked through. If it does start to burn, reduce the heat to medium-low.

M

Chef Mel Burge

As Culinary Creative, Mel brings her love for simply delicious food to Dinnerly. Her passion for food and cooking began at a young age and led her to the New Idea Test Kitchen, where she developed and tested recipes over a period of 10 years. She's also worked for other major food brands including Taste, Arnott’s, Donna Hay and Perfection Fresh. Mel also specialises in cake decorating and runs a small side business in her spare time.

"Mel loves spicy Mexican food, chicken burgers and baking for all types of occasions."

Nutrition (per serving)

Energy (Kilojoules)

3257

Energy (Calories)

780

Protein

45.7

Total Fat

33.8

-Saturated

14.8

Carbohydrate

64.7

-Sugars

23.3

Dietary Fibre

11.1

Sodium

592

Allergens

Egg
Gluten
Sulphites
Wheat

Recipes curated and site by Vishnu. Enjoy!