crispy coconut chicken
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These crispy chicken strips will have you forgetting the expensive shrimp version.
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yield
4 serving(s)
prep time
15 Min
cook time
15 Min
method
Pan Fry
Ingredients For crispy coconut chicken
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1 1/4 lbboneless skinless chicken breast or thighs
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1/4 tspsalt
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2 Tbspall purpose flour
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2 lgeggs
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1/4 ccoconut milk
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1 cpanko bread crumbs
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1 csweetened flaked coconut
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1/2 ccanola oil
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1 csweet chili sauce or peanut sauce
How To Make crispy coconut chicken
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1If using chicken breast, slice them diagonally into 1/2 inch wide strips. If using thighs, cut them into bite sized chunks. Sprinkle salt and the flour over the chicken, and toss until evenly coated.
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2In a wide bowl, whisk the eggs and coconut milk. In a separate shallow bowl, combine the panko and coconut.
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3Dip each strip or piece of chicken individually in the egg mixture, allowing the excess to drip off. Then roll in the breadcrumb mixture until fully coated. Place each strip/piece on a tray until all are coated.
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4Heat 1/4 cup of the oil in a skillet over medium heat. Drop a breadcrumb into the oil, and if it sizzles immediately, you are ready to fry.
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5Add several chicken strips/pieces, but don't crowd the pan. Cook about 2-3 minutes per side until golden brown, then transfer to a paper towel lined rack or plate. Repeat until all are fried, adding oil as necessary. Serve hot with a bowl of sauce of your choice. Our favorites are sweet chili sauce and peanut sauce.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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