Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to make a special dish, coconut crusted chicken. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Coconut Crusted Chicken is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Coconut Crusted Chicken is something which I’ve loved my whole life. They’re nice and they look wonderful.
Easy Coconut Crusted Chicken Tenders Recipe with chicken breast breaded in coconut flakes and baked until crispy. Your kids will actually eat these! You might also like this low carb chicken Romano recipe.
To begin with this particular recipe, we must prepare a few ingredients. You can cook coconut crusted chicken using 7 ingredients and 8 steps. Here is how you cook 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)
- Take 1/2 cup all purpose flour
- Prepare 2 large eggs
- Take splash coconut milk (optional…regular cow's milk works just as well)
- Take 3/4 cup panko bread crumbs
- Prepare 1 cup shredded coconut
- Prepare 1/4 cup oil (vegetable or coconut)
Try out this sweet and salty Chicken recipe at home. Let us know how much you loved it and don't forget to subscribe for more such delicious recipes! Delicious and simple baked coconut chicken tenders with an easy five-ingredient honey mustard SO to get that nice crispy crust I spread coconut oil on the pan and then cook the tenders on that. boneless skinless chicken breast halves, hummus, coconut oil. Crusted Chicken Breasts with MushroomsEveryday healthy recipes.
Instructions 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.
There's loveliness about traditional chicken tenders, chicken fingers, whatever you fondly call moist strips of chicken fried 'til golden. Put the chicken in a large bowl with the lime zest and juice, curry powder, chilli powder, if using, and. These Baked Coconut Crusted Chicken Tenders aren't just coconut chicken but CASHEW coconut chicken! The chicken is crispy on the outside, juicy on the inside and delicious all over with sweet. Making your favorite Chicken Salad in coconut crust.
So that’s going to wrap it up with this exceptional food coconut crusted chicken recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
