Tuesday, July 24, 2012

Coconut Crusted Chicken

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I've made this YUMMY recipe a couple of times now, we are big fans here!  Sorry about the fuzzy pictures, my camera is still getting fixed :(

What you'll need:

  • 2 boneless skinless chicken breasts
  • 2 eggs
  • 1/4 c. coconut milk (it comes in a can, and it can be found in the Oriental aisle at the grocery store)
  • 1/2 all purpose flour
  • 1 c. Panko bread crumbs 
  • 1 c. shredded coconut
  • 1/2 tsp. salt
  • vegetable oil
  • sweet and sour sauce for dipping*

Directions:
Cut off any fat on the chicken, then slice the chicken into strips, about a 1/2 inch thick.  You'll need 3 bowls for your 'dipping station'.  In the first bowl, whisk together the eggs and coconut milk.  In the second bowl, combine the salt and flour.  In the third bowl, mix together the shredded coconut and the panko bread crumbs.  Dip the chicken in the flour/salt mixture first, then the eggs/coconut milk mixture, then finally the shredded coconut/panko bread crumbs mixture.
After the chicken pieces are 'coated' wash your hands :).  Pour oil into a medium sized skillet, and turn it medium.  You can test the oil to see if it's warm enough buy sprinkling a tiny bit of flour in it, if it's ready it will start to sizzle a little.  Once it's ready start frying the chicken, yay!  It only takes a couple of minutes on each side.  About half way through your chicken you might start running out of oil in the pan, just add some more and let it warm up a little before you start cooking again.
Place two paper towels on a plate, and once the chicken is done cooking, place it on top of the paper towels.
*For the sweet and sour sauce, we've just used what's in our fridge.  These are the two sauces we had this time.  These two are both more on the sweet side.  We've used a chili sauce that's VERY spicy, only a small amount mixed in with give it that sweet and sour flavor.
I did bake them once as well, just to give people that option.  If you're going to bake them, preheat the oven to 375, and lightly spray the chicken with cooking spray.  Bake for about 15 min, turning over once about half way through.  They will not have the same brown color as the fried ones, they will look kind of white still, but they will be cooked through.
I prefer the fried ones :)
If you want a printable version of this recipe click below
Printable recipe

Recipe adapted from here.


6 comments:

  1. I bet Cameron loved these! I love that the recipe has coconut milk in it...

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  2. Me too! Yep, he likes to 'dip' them :)

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  3. I have this one pinned too! From like forever ago! I love the Budget Bytes blog! :) Now I am going to have to finally make this this coming week now that I know how yummy it is.

    Thanks so much for linking up with my Pinspiration in the Kitchen party! :)

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    1. Yes do! It's not only yummy, it's easy too! Thanks for visiting!

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  4. My little one lives on chicken! I'm going to have to try this recipe out with her just to give her some different flavors! I bet she'll love it! Thanks so much for sharing this at Pinspiration in the Kitchen!

    I would love to invite you to also share this at Mom's Test Meal Mondays! I'm hosting a giveaway this week too with 10 awesome prizes! Carrie @ Frugal Foodie Mama is one of the sponsors! I hope you can join the party!

    Jaime @ Mom's Test Kitchen

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    Replies
    1. Thanks, I'll head over and check it out. Thanks for visiting!

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