Capt Crunch Coconut Chicken |
| Name: |
Leslie Stewart |
| Base: |
Ft. Worth/Carswell Joint Reserve Base |
| Recipe: |
Amount Measure Ingredient -- Preparation Method
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1 quart Buttermilk
3 cups Capt Crunch cereal -- crushed
2-4 Chickent Breast Filets (skinless and boneless)or tenderloins, or cut pieces into nuggets or Drumsticks for the kids (skinless)
1 cup Baker's sweetened coconut flakes
2 eggs
1/4 teaspoon salt
1/2 cup butter -- melted
Marinade chicken in buttermilk overnight
Preheat oven to 400 degrees and spray baking sheet with no stick cooking spray
Crush cereal in gallon size zip top bag, add coconut and salt and pour in large flat-bottomed bowl
Slightly beat eggs in another flat-bottomed bowl
Dredge chicken in egg mixture then cereal mixture and place on baking sheet
Melt butter and drizzle a little over each piece of chicken
Bake at 400 for approx 25 minutes for chicken breasts and 50 minutes for drumsticks (turn drumsticks once during cooking)
I cut breasts into pieces and my son loves these as chicken nuggets!
NOTES : Serve with warmed apricot preserves or plum sauce for dipping, or do what I do and get packs of Polynesian sauce from Chic-fil-a (2 packs/person) |
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