Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mark's Coconut Crusted Chicken Recipe
    Lost? Site Map

    Mark's Coconut Crusted Chicken

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    0 mins

    15 mins

    ThatSouthernBelle's Note:

    From Mark's Daily Apple! You can use shrimp or fish too! When I made this I found out that you don't want to try this was partially frozen chicken - your meat has to be completely thawed. Also the coconut cooks very fast so it helps if your meat is already cut up into bit sized pieces so the coconut doesn't burn while the chicken is still raw on the inside.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Simply take your chicken pieces and season them with salt and pepper. Dunk them in an egg bath then dredge them in coconut flour, then back in the egg bath, and then coat with dried coconut flakes.
    2. 2
      After that, it’s just a matter of frying them in oil (use coconut) or sautéing them in some butter.

    Ratings & Reviews:

    • on June 18, 2011


      Great recipe, and easy to make. I browned gently on the stove, and finished in the oven. It came out very juicy and my husband loved it. I'm sure he will request it often. Very good flavor for summer-time :)
      Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 24, 2011


      I Loooove coconut and this recipe did not disappoint. I used coconut flour, unsweetened shreded coconut and coconut oil for frying (all purchased at my local health food store). I use coconut oil for almost everything because it is healthy and holds up to heat not to mention it's delicious. This recipe is a keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 12, 2009


      This is delish! DH loved it, too. We used sweetened coconut flakes (all i had on hand) so it was maybe sweeter than it should have been. I'd definitely go w/ unsweetened flakes next time but it was still awesome none-the-less. Had it w/ a mango/lime salad on the side and rice. Great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mark's Coconut Crusted Chicken

    Serving Size: 1 (252 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 637.0
    Calories from Fat 334
    Total Fat 37.2 g
    Saturated Fat 26.2 g
    Cholesterol 92.8 mg
    Sodium 333.6 mg
    Total Carbohydrate 44.0 g
    Dietary Fiber 8.4 g
    Sugars 31.2 g
    Protein 32.8 g

    Ideas from


    Over 475,000 Recipes Network of Sites