Coconut Chicken or shrimp
By á-2029
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Ingredients
- 8 chicken cutlets, slightly pounded
- Salt and pepper
- 1 cup flour
- 2 eggs
- 1 cup panko breadcrumbs
- 1 cup grated unsweetened coconut
- 1 to 2 tablespoons EVOO – Extra Virgin Olive Oil, eyeball it
- 1/2 cup pineapple preserves
Details
Servings 4
Preparation
Step 1
Preheat oven to 250˚F. Place a cooling rack over a baking sheet and place in oven.
Arrange 3 shallow dishes: Place about a cup of flour on first plate to dredge the chicken. Beat eggs with a splash of water in second dish. Combine the panko and coconut in the third dish.
Heat a thin layer of EVOO in a large skillet over medium heat.
Season chicken with salt and pepper, then coat them in flour, then egg, then breadcrumb-coconut mixture. Fry in 2 batches until deep golden in color, 3-4 minutes on each side. Keep chicken crisp in warm oven and repeat with remaining chicken.
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