Coconut Crispy Chicken with Zesty Orange Glaze
chewy and crisp, you really should try this and Enjoy Good Food
4--6 cupscooking oil
2 largechicken breasts sliced in long strips
1 tspgarlic powder
1/2 tsponion powder
1 cuppanko bread crumbs
2 cupssweet shredded coconut
·orange marmalade sauce
How to Make Coconut Crispy Chicken with Zesty Orange Glaze
- How to make it:
Begin by filling a large-sized pan about half-way with the vegetable oil (roughly 6-8 cups), and bring the temperature of the oil slowly up to 350° while you prepare the strips.
- Place the chicken strips into a bowl, and add the pinch of curry powder, a couple of pinches of salt and pepper, and a pinch or two of cayenne pepper, garlic powder and onion powder to the strips; toss the strips to coat them in the seasoning, and set them aside for a moment.
- Set up your “coating” station by putting the flour, along with another couple of pinches of salt, pepper and cayenne pepper, into a medium-sized bowl and blending to combine; put the eggs into another medium-sized bowl and beat them, and put the sweetened shredded coconut into another medium-sized bowl; to coat the chicken strips, dredge one strip at a time into the seasoned flour and coat it well; next, dip it into the beaten eggs, and then into the shredded coconut; press the strips into the coconut very well to coat them thoroughly, and place the coated strips onto a plate to hold until all strips have been coated.
To fry the strips, work in batches by adding about strips into the hot oil, and allow them to fry for about 1 ½ – 2 minutes, moving them very gently with tongs every now and then, until they are a deep, golden color; remove from oil and place onto a paper towel-lined platter to drain, and sprinkle each batch with a pinch of salt and pepper while they’re still hot; repeat the process until all strips have been fried.
Serve the strips hot, garnished with Zesty Orange Sauce
1/4 cup dijon mustard
1/4 cup honey
1/2 cup orange marmalade
Mix together and serve warm over or with Chicken