Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, coconut crusted chicken. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Coconut Crusted Chicken is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. Coconut Crusted Chicken is something that I’ve loved my entire life. They’re fine and they look wonderful.
Chicken: You can either use boneless and skinless chicken breasts and cut Just keep an eye on it. Coconut crusted chicken tenders are best served right away for. The coconut and chicken flavors are a match made in heaven. So I decided to create something new isn't Thai and this is what I've come up with; coconut crusted chicken strips.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook coconut crusted chicken using 7 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Coconut Crusted Chicken:
- Get 1 lb. boneless, skinless chicken breasts, cut into smaller pieces (you can also use tenderloins)
- Get 1/2 cup all purpose flour
- Prepare 2 large eggs
- Get splash coconut milk (optional…regular cow's milk works just as well)
- Make ready 3/4 cup panko bread crumbs
- Prepare 1 cup shredded coconut
- Get 1/4 cup oil (vegetable or coconut)
At the end of cooking. coconut oil, hummus, boneless skinless chicken breast halves. Crusted Chicken Breasts with MushroomsEveryday healthy recipes. Mix well, then toss in the coconut. There's loveliness about traditional chicken tenders, chicken fingers, whatever you fondly call moist strips of chicken fried 'til golden.
Instructions to make Coconut Crusted Chicken:
- You'll need 3 separate shallow bowls. In the first, place the flour. In the second, place the eggs and splash of coconut milk. In the third, place the panko and coconut. Have a separate plate set to the side.
- Dredge the chunks of chicken first in the flour, then the egg wash, and lastly in the panko and coconut mixture. Place the coated pieces into the separate plate.
- Time saving tip: You can get the chicken ready a few hours in advance and keep covered in the fridge until ready to cook.
- Preheat your oven to 375°F. Line a large baking pan with foil and set aside.
- Heat oil in a skillet. Once heated, place chicken chunks about 4 or 5 at a time in the skillet.
- You just want to brown the outside so they'll be nice and crispy…but don't worry about the chicken being cooked through just yet. Allow to cook on one side for 2 or so minutes, then flip and cook on the oposite side for another 2 minutes, until both sides are just golden brown.
- Once both sides of the chicken are golden, place them on the prepared pan. Once you have browned all the chicken, place the pan in the oven for about 10 minutes, or until chicken is thoroughly cooked through.
- Serve immediately and refrigerate any leftovers. To reheat leftovers, preheat the oven to 350 F. Cook the chicken just 5-10 minutes…just long enough to heat it through. Do not recommend using the microwave, as the chicken will not be crispy.
Mix well, then toss in the coconut. There's loveliness about traditional chicken tenders, chicken fingers, whatever you fondly call moist strips of chicken fried 'til golden. Place the coconut in another shallow bowl. Dip the chicken in the egg, then in the coconut. Transfer the skillet to the oven and.
So that is going to wrap this up for this special food coconut crusted chicken recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
