Crunchy Coconut Chicken and Slaw

Everybody loves fried chicken right? Crunchy on the outside, juicy on the inside. This week I've come up with a healthier version. One that adults and children love. Once the chicken is crumbed you can pop it in the oven and leave it, or if you want it extra crunchy you could pan fry it for a few minutes each side before finishing it in the oven. We just oven baked, and it was perfect, not to mention easier. Cayenne pepper adds a real kick, so if you're making it for (or with) kids, maybe leave that out. 

Coconut Chicken 
1/2 cup plain flour 
salt and pepper
1/2 tsp each of dried coriander, dried parsley or cayenne pepper 
2 eggs, lightly beaten
3/4 cup panko crumbs 
3/4 cup dried desiccated coconut
500g chicken tenderloins or breasts, cut into wide strips 
Olive Oil spray - or drizzle over

Coconut Slaw 
1/4 plain white cabbage, shredded 
2 carrots, grated 
2 spring onions, finely chopped
1 small bunch of coriander, finely chopped
1/4 red capsicum, diced small
1/2 fresh coconut, grated - 1/2 a cup of dried coconut would also work, but wouldn't taste quite the same
juice of 1 lime 
1/4 cup mayonnaise 

To serve
Mayonnaise, and if you like it spicy, stir in some of your favourite chilli sauce. 


First prepare your chicken. Get three bowls or plates ready. Fill the first with the flour, salt and pepper. Fill the second with the egg, then the third with the mix of panko, herbs, and coconut. 

Line a baking tray with greaseproof paper and preheat the oven to 200 degrees celsius. 

Dab the chicken dry with paper towels. Take a piece of chicken and dredge it in the flour mix, shake off any excess, then dunk it in the egg. Again, allow the excess to drip off, before dredging it in the panko and coconut mixture. You may need to press the crumbs on to coat it evenly. Arrange the chicken in a single layer on the baking dish, and repeat with remaining pieces. 

When all the chicken is coated, place in a hot oven for 15 - 20 minutes, turning once. 
While the chicken is cooking, prepare your slaw. 

Shred the cabbage (a food processor works wonders here), grate the carrots, fresh coconut, and finely slice the spring onion, coriander, and dice capsicum. Toss together in a large bowl with salt and lime juice. Stir through 1/4 cup of mayonnaise. Chill till required. 

In a small bowl, mix more mayonnaise with some hot chilli sauce. 
Serve the chicken on a bed of slaw. Serve the spiced mayo on the side.