Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, coconut crusted chicken. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Coconut Crusted Chicken is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Coconut Crusted Chicken is something that I’ve loved my whole life.
Easy Coconut Crusted Chicken Tenders Recipe with chicken breast breaded in coconut flakes and baked until crispy. Your kids will actually eat these! The coconut and chicken flavors are a match made in heaven.
To begin with this recipe, we must first 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:
- Make ready 1 lb. boneless, skinless chicken breasts, cut into smaller pieces (you can also use tenderloins)
- Make ready 1/2 cup all purpose flour
- Prepare 2 large eggs
- Prepare splash coconut milk (optional…regular cow's milk works just as well)
- Get 3/4 cup panko bread crumbs
- Prepare 1 cup shredded coconut
- Take 1/4 cup oil (vegetable or coconut)
Delicious and simple baked coconut chicken tenders with an easy five-ingredient honey mustard dipping sauce. There's loveliness about traditional chicken tenders, chicken fingers, whatever you fondly call moist strips of chicken fried 'til golden. Coconut-Crusted Chicken with Mango SalsaEveryDay with Rachael Ray. Macadamia Coconut Crusted Chicken with Pineapple SalsaA Cedar Spoon.
Steps 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.
Try out this sweet and salty Chicken recipe at home. Bake chicken tenders for a quick, kid-friendly dinner. Serve with a sweet sauce for dipping! Put the chicken in a large bowl with the lime zest and juice, curry powder, chilli powder, if using, and. Place the coconut in another shallow bowl.
So that is going to wrap this up with this special food coconut crusted chicken recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
