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Honey Coco-Chick Poppers

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Honey Coco-Chick Poppers
8 to 10
PREVIOUS: Honey-Butterscotch Candy NEXT: TASTY CHICK

Ingredients (6)

  • 1 pound boneless skinless chicken breasts, sliced into 2-inch strips
  • 2 cups Blue Moon Summer Honey Wheat Beer
  • 1 cup white cornmeal
  • 4 tablespoons butter
  • 3 egg whites, beaten until frothy
  • 1 cup shredded coconut

Blue Moon’s awesome Summer Honey brew inspired me to combine the sweetness of honey with the crispy crunch of toasted coconut … with beer-marinated chicken!


  1. 1Place chicken strips in bowl and pour beer over. Toss to coat. Cover and refrigerate 1 hour.
  2. 2Remove chicken strips from beer and discard marinade. Dredge damp chicken strips in cornmeal.
  3. 3Melt butter in skillet over medium-high heat. Saute breaded chicken strips 5 minutes, or until golden brown.
  4. 4Preheat broiler on high. Lightly coat baking sheet with cooking spray.
  5. 5Place beaten egg whites in one bowl. Place coconut in a second bowl. Dip browned chicken strips in egg white, then dredge in coconut.
  6. 6Place chicken strips on prepared baking sheet. Broil 4 minutes, turning strips as needed to toast coconut on all sides. Serve immediately.
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