Description
Delight in the tropical flavors of Crispy Coconut Chicken, featuring juicy chicken strips coated in a crunchy blend of shredded coconut and breadcrumbs, then fried to golden perfection. This easy-to-make dish combines a crispy texture with a hint of sweetness, perfect for a satisfying meal served alongside rice or fries.
Ingredients
Units
Scale
Chicken
- 2 boneless skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Breading Station
- 1/2 cup all-purpose flour
- 1 large egg
- 2 tablespoons milk
- 3/4 cup sweetened shredded coconut
- 3/4 cup breadcrumbs (Panko or plain)
For Frying
- Vegetable oil (for frying)
Instructions
- Slice the chicken: Cut the chicken breasts into ½ inch thick strips to ensure even cooking and an ideal crispy exterior.
- Season the chicken: Sprinkle salt and black pepper evenly over the chicken strips to enhance their flavor before breading.
- Prepare the breading station: Set up three shallow dishes: one with flour, one with a mixture of egg and milk, and one with a combination of shredded coconut and breadcrumbs.
- Bread the chicken: Dip each chicken strip first in the flour, then coat it with the egg and milk mixture, and finally press it into the coconut and breadcrumb mixture to cover thoroughly.
- Heat the oil: Warm a sufficient layer of vegetable oil in a skillet over medium heat to prepare for frying.
- Fry the chicken: Cook the breaded chicken strips in batches in the hot oil until they turn golden brown and crispy on all sides, about 3-4 minutes per batch.
- Serve: Remove the fried chicken strips, drain on paper towels to remove excess oil, and serve immediately with your choice of sides such as rice or fries.
Notes
- Nutrition values are estimates and can vary depending on the specific ingredients used.
- For best results, fry the chicken in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy chicken.
- This dish pairs wonderfully with rice or fries for a complete meal.
