Coconut Lime Chicken Pieces

Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This was a throw-it-together recipe when I didn't know what to make one night that turned out great. And it was improved with the help of my some of my brilliant fellow Allrecipes Canadian Allstar sisters: Jan, Lindsay, Michele, Debbie, Vera. Thank you, ladies!

By CoachJen
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Slice chicken breasts in half horizontally, then cut into thin strips. Place chicken strips in a bowl; stir in lime juice to marinate at least 1 hour and up to 2 hours.

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  • Place 1/4 cup honey into a bowl; whisk coconut and flour together in another bowl. Dip chicken strips into honey to coat; roll chicken through flour mixture to coat. Discard excess honey and coconut mixture.

  • Heat olive oil in a skillet over medium-high heat; fry chicken pieces until browned, crisp, no longer pink at the center, and an instant-read thermometer inserted into the center should reads at least 165 degrees F (74 degrees C). Sprinkle with lime zest.

Cook's Note:

You can substitute coconut oil for olive oil.

Editor's Note:

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

Per Serving:
437 calories; 20.7 g total fat; 67 mg cholesterol; 69 mg sodium. 37.3 g carbohydrates; 27.9 g protein; Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

SHENDOAH
Rating: 4 stars
08/21/2017
We've made this twice now. To keep it GF we use Cassava flour instead of wheat flour. We also use boneless skinless thighs instead. Always use coconut oil or other appropriate high heat oil. Olive oil should not be heated to this degree. The first time we made this in the skillet as the recipe called for. Trying to get the chicken all the way cooked resulted in a burnt disaster for both chicken and pan. The chicken was cooked the coating burnt the pan burnt. Not one to give up we made it again but this time we cooked it in an oven safe skillet for 3 minutes a side to brown the coating then finished it in a 350 oven for 30 minutes. This was perfect. We had a nice crunchy coating and moist completely cooked chicken. We'll make it again oven finishing it. Read More
Helpful
(1)

Most helpful critical review

Stacey Marie
Rating: 3 stars
09/26/2017
The chicken was very tasty but the flour and coconut flakes became much thicker than expected. The chicken tenders took a very long time to cook through. I ended up scrapping most of the flour/coconut mixture off. I sprinkled uncooked coconut flakes over top and dipped in sour cream:) Read More
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
SHENDOAH
Rating: 4 stars
08/21/2017
We've made this twice now. To keep it GF we use Cassava flour instead of wheat flour. We also use boneless skinless thighs instead. Always use coconut oil or other appropriate high heat oil. Olive oil should not be heated to this degree. The first time we made this in the skillet as the recipe called for. Trying to get the chicken all the way cooked resulted in a burnt disaster for both chicken and pan. The chicken was cooked the coating burnt the pan burnt. Not one to give up we made it again but this time we cooked it in an oven safe skillet for 3 minutes a side to brown the coating then finished it in a 350 oven for 30 minutes. This was perfect. We had a nice crunchy coating and moist completely cooked chicken. We'll make it again oven finishing it. Read More
Helpful
(1)
SHENDOAH
Rating: 4 stars
08/21/2017
We've made this twice now. To keep it GF we use Cassava flour instead of wheat flour. We also use boneless skinless thighs instead. Always use coconut oil or other appropriate high heat oil. Olive oil should not be heated to this degree. The first time we made this in the skillet as the recipe called for. Trying to get the chicken all the way cooked resulted in a burnt disaster for both chicken and pan. The chicken was cooked the coating burnt the pan burnt. Not one to give up we made it again but this time we cooked it in an oven safe skillet for 3 minutes a side to brown the coating then finished it in a 350 oven for 30 minutes. This was perfect. We had a nice crunchy coating and moist completely cooked chicken. We'll make it again oven finishing it. Read More
Helpful
(1)
Chef V
Rating: 5 stars
05/21/2016
This was truly delicious. Made as written but flattened the breasts to each be the same size for even cooking. This tasted like summer. Will make this again. Possibly next time I might cut my breasts into strips and bake into chicken fingers. Thanks for the recipie. Read More
Helpful
(1)
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Stacey Marie
Rating: 3 stars
09/26/2017
The chicken was very tasty but the flour and coconut flakes became much thicker than expected. The chicken tenders took a very long time to cook through. I ended up scrapping most of the flour/coconut mixture off. I sprinkled uncooked coconut flakes over top and dipped in sour cream:) Read More
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