Coconut Chicken
By BearForce
Ingredients
- 2 lbs. boneless, skinless chicken breasts
- 2 large eggs
- 1/4 cup coconut milk (optional)
- 1/2 cup all purpose flour
- 1 cup panko bread crumbs
- 1 cup shredded coconut
- 1/2 tsp salt
- 1/2 cup vegetable oil, divided
- 1 cup sweet chili sauce
Details
Adapted from budgetbytes.blogspot.de
Preparation
Step 1
Prepare your breading station by gathering three bowls. In the first bowl combine the flour and salt. In the second bowl, combine the eggs and coconut milk. Whisk together until well combined. In the third bowl, stir together the panko bread crumbs and shredded coconut.
Place 1/4 cup of vegetable oil in a large heavy duty skillet and heat over medium/high heat until it is just below smoking.
While the oil is heating, dredge the chicken strips. First, coat each strip in the flour and salt mixture. Then dip each into the eggs/coconut milk and finally coat each in panko and shredded coconut.
After breading the strips, the oil should be hot enough. Cook until done.
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