Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, coconut crusted chicken. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
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.
Coconut Crusted Chicken is one of the most well liked of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Coconut Crusted Chicken is something which I’ve loved my entire life.
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 cook it.
The ingredients needed to make Coconut Crusted Chicken:
- Get 1 lb. boneless, skinless chicken breasts, cut into smaller pieces (you can also use tenderloins)
- Take 1/2 cup all purpose flour
- Take 2 large eggs
- Take splash coconut milk (optional…regular cow's milk works just as well)
- Make ready 3/4 cup panko bread crumbs
- Make ready 1 cup shredded coconut
- Make ready 1/4 cup oil (vegetable or coconut)
See more ideas about Coconut crusted chicken, Keto diet recipes, Crusted chicken. 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. Bake chicken tenders for a quick, kid-friendly dinner.
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.
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. This is how I make my coconut walnut crusted chicken. Crispy, crunchy, healthy and delicious chicken recipe. For more easy recipes, visit www.bakedenough.com.
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