Posted on Leave a comment

Coconut Ginger crumbed Chicken Breast | Cooking Adventrues

A plate of cooked coconut ginger crumbed chicken breast pieces
Dinner tonight! Well.. Had chicken breast to use and decided to cook this up 😀

Saw this recipe on Good Chef Bad Chef and decided to cook it since we had chicken breast we had to use by today 😀 I doubled the recipe as seen though lots of eggs left over for a ginger coconut omelet 😛 Hubby thought it was good so I’m happy^^ Oh yea, I also sprinkle some salt over the cooked fillets to make it tastier 😀


  • 4 x 150 g chicken breast
  • 1 cup wholemeal breadcrumbs
  • ½ cup shredded coconut
  • 2 tbsp. fresh grated ginger
  • 1 tsp. smoked paprika
  • 2 eggs, lightly beaten
  • 2 tbsp. coconut milk
  • ½ lime zested
  • 2 tbsp. coconut oil, for cooking
  • lime wedges, to serve


  1. In a bowl mix the dry ingredients
  • 1 cup bread crumbs
  • ½ cup shredded coconut
  • 2 Tbsp ginger
  • lime zest [I didn’t include this as we didn’t have it]
  • 1 tsp smoked paprika.

2. Mix in another bowl,

  • 2 eggs
  • 2 Tbsp coconut milk [Replaced it with milk]


3. Dip each fillet in the beaten egg mixture to coat all over then transfer to the coconut-breadcrumb bowl and cover with the breadcrumb mixture, patting gently to help the crumbs stick firmly.

4. In a large frying pan add the 2 Tbsp coconut oil, place the crumbed fillets on it. And cooking for approximately 5 minutes, depending on their thickness, turning once.

5. Serve, drizzled with the juice of the limes and a dressed salad.

Leave a Reply

Your email address will not be published. Required fields are marked *