South Seas Chicken and Bananas

Your taste buds get a tropical vacation when you prepare a platter of this chicken!

South Seas Chicken and Bananas

Photo by Robert P.

  • Prep Time


  • Total Time


  • Servings



  • ¼

    cup lemon juice

  • 1

    can (14 ounces) sweetened condensed milk

  • cup milk

  • ½

    cup flaked coconut

  • teaspoon ground cardamom

  • 6

    very firm bananas, halved lengthwise

  • 3

    cups cornflakes crumbs

  • 5 to 6

    pounds chicken pieces

  • ¾

    cup butter, melted, divided

  • Sliced kiwifruit and starfruit, optional


In a food processor or blender, blend the lemon juice, condensed milk, milk, coconut and cardamom until smooth. Pour into a bowl. Dip bananas into milk mixture; roll in cornflakes and set aside. Dip chicken into remaining milk mixture; roll in remaining cornflakes and place in two greased 13-in. x 9-in. baking pans. Drizzle with 1/2 cup of the melted butter. Bake, uncovered, at 350° for 1 hour. Arrange bananas over the chicken. Drizzle with remaining butter. Bake 15 minutes longer or until chicken juices run clear. Garnish with kiwi and starfruit if desired.


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