Coconut Crusted Chicken
Coconut Crusted Chicken

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, coconut crusted chicken. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Coconut Crusted Chicken is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Coconut Crusted Chicken is something which I’ve loved my whole life. They’re fine and they look fantastic.

Place coconut in a shallow bowl. Dredge chicken tenders in cornstarch mixture; shake off excess. Dip chicken in egg whites, then press chicken into coconut.

To begin with this recipe, we must prepare a few ingredients. You can cook coconut crusted chicken using 7 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Coconut Crusted Chicken:
  1. Take 1 lb. boneless, skinless chicken breasts, cut into smaller pieces (you can also use tenderloins)
  2. Make ready 1/2 cup all purpose flour
  3. Make ready 2 large eggs
  4. Make ready splash coconut milk (optional…regular cow's milk works just as well)
  5. Make ready 3/4 cup panko bread crumbs
  6. Take 1 cup shredded coconut
  7. Prepare 1/4 cup oil (vegetable or coconut)

Press coconut firmly into place with your palm. Coat chicken a second time with any remaining coconut and again press firmly into place. Place a large pan over medium heat. In another shallow bowl, beat egg with splash of water.

Steps to make Coconut Crusted Chicken:
  1. 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.
  2. 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.
  3. Time saving tip: You can get the chicken ready a few hours in advance and keep covered in the fridge until ready to cook.
  4. Preheat your oven to 375°F. Line a large baking pan with foil and set aside.
  5. Heat oil in a skillet. Once heated, place chicken chunks about 4 or 5 at a time in the skillet.
  6. 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.
  7. 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.
  8. 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.

In third shallow bowl, mix bread crumbs and coconut. Combine the breadcrumbs, gingersnap cookies, and coconut in a bowl. Dip each chicken piece in the beaten egg and then cover with the breadcrumb mixture. Scatter the butter pieces over the chicken. Pour enough coconut milk into the dish to cover the bottom of the dish.

So that is going to wrap this up with this special food coconut crusted chicken recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!