Coconut Pecan Chicken

Coconut Pecan Chicken

51 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Recipe by  USA WEEKEND Jean Carper

“Here's a crunchy treat with lots of flavor; high protein, antioxidants in nuts and low saturated fat -- an alternative to deep-fried chicken.”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 450 degrees.
  2. Put yogurt in a small bowl, and set aside. In a shallow pie plate, combine coconut, panko and pecans.
  3. Dip chicken strips in yogurt to cover, then roll in panko mixture. Place strips on an oil-sprayed baking sheet. Spray top of chicken. Bake 15 minutes. Reduce heat to 350, and bake 15 more minutes. Check that coating browns but does not burn. If desired, broil 2 minutes for an even crunchier top.

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Reviews (51)

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Bertha Bumiller

Bertha Bumiller

This was a favorite with everyone in my house. After reading the reviews that the chicken needed a bit more of a kick, I added 1/4 tsp. curry (since it goes so well with coconut), a dash of red pepper and a little garlic to my chopper while everything was grinding. I also kept my chicken breasts whole and double dipped them in the coating so they'd be nice and crunchy and cooked them on a rack on a baking sheet so I wouldn't have to flip them. Even the people that don't like coconut liked this one--I gound everything so finely they could only taste the sweetness of the nuts without the texture that they don't like. After my alterations it is 5 stars all the way.



This was exceptional! I did a 'search' for 'chicken' and 'yogurt' and came up w/ this recipe. I substituted stuffing mix, unsweetened shredded fresh coconut and walnuts (what I had on hand) and I was delighted with the results! Nice and crispy, with a delicate coconut flavor enhanced by the herbs in the stuffing mix. The walnuts toasted up nicely and added another layer of flavor. This one's a keeper -- don't be afraid to play with the ingredients.



This dish was very easy to make and fairly tasty. However, I agree that it needs a little extra "something" to give it more punch. After reading the reviews, I added a pinch of garlic and 1/4 tsp. curry powder to the dry mix before coating the chicken. I also added salt and pepper. The final product had a nice, crunchy texture and wasn't too sweet at all. We liked it quite a bit, but it did seem to need some extra seasoning. I like the idea of this recipe enough that I'll probably continue to experiment with it.

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Amount Per Serving (6 total)

  • Calories
  • 286 cal
  • 14%
  • Fat
  • 11.2 g
  • 17%
  • Carbs
  • 18.7 g
  • 6%
  • Protein
  • 31.2 g
  • 62%
  • Cholesterol
  • 67 mg
  • 22%
  • Sodium
  • 190 mg
  • 8%

Based on a 2,000 calorie diet



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Bourbon Pecan Chicken


next recipe:

Mary's Pecan Crusted Chicken