Baked Crispy Coconut Chicken with Sweet & Spicy Apricot Sauce


  • ¾ teaspoon red pepper flakes
  • 1 tablespoon vinegar
  • ½ cup fruit preserves
  • 1/8 teaspoon cayenne pepper
  • ¼ teaspoon onion powder
  • ¾ teaspoon curry powder
  • 1 ½ teaspoons garlic powder
  • + 3 more ingredients
    • 1 cup bread crumbs, plain
    • 1 cup coconut, sweetened
    • 122½ cup flour

Preheat oven to 450 degrees. Give coconut a rough chop so it’s about the same size as the panko pieces. Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices. Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating. Work...

View full recipe at SpringPad


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