Fresh Coconut Chicken Strips!!! Such a snappy and simple weeknight supper or astounding starter thought! My family LOVES THESE!!!
The sweet coconut gets dark colored and firm while the chicken remains delicate. I cherish including some sriracha sauce and a little cayenne pepper to truly play up the sweet and hot combo! What's more, in case you're not into searing stuff (I get it) you can TOTALLY heat these. They don't get AS firm, however they are still truly tasty!
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Ingredients
- 2 eggs
- 1/4 cup milk
- 1 tablespoon sriracha sauce
- 1 1/2 cups sweetened flaked coconut
- 3/4 cups panko crumbs
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh black pepper
- 1/4 teaspoon cayenne (optional)
- 1 1/2 pounds boneless chicken breasts, cut into strips
- vegetable oil for frying
- Sweet Red Chili Sauce for dipping (optional)
Instructions
- In a medium bowl whisk together the eggs, milk, and sriracha sauce. Set aside.
- In a medium, shallow dish combine the coconut, panko, salt, pepper, and cayenne.
- Dip the chicken strips in the egg mixture to coat, and then into the coconut mixture, coating completely. Transfer the chicken strips onto a plate and repeat the process with all the strips.
- Turn the oven on to the lowest (or warm) setting, this is usually 160°F. Line a large baking sheet with paper towels and set aside.
- Visit bit.ly/2De9yC5 for full instructions.
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