Wednesday, August 10, 2011

8-10-2011 Coconut Chicken Strips

This is one of my all time favorite recipes. Enough said.

It goes well served with Pineapple Fried Rice, or just plain steamed rice, and a green salad or steamed green beans.

You might want to dip these yummy strips into Pineapple Chutney, duck sauce, or teriyaki sauce.

Here's the recipe:

Coconut Chicken

Heavily adapted from Kosher by Design Entertains

4 boneless skinless chicken breasts
1/2 C. all purpose flour
1/2 t. salt
1/2 t. garlic powder
1/4 t. pepper
2 eggs
1 C. panko bread crumbs (could also use cornflake crumbs)
2 C. sweetened coconut flakes

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

Cut the breasts into 1/2 inch strips. Place the flour in a medium bowl and add the salt, pepper, and garlic powder. Place the eggs in a medium bowl, and beat until yolk and white are combined. Place the panko and coconut into another medium bowl and mix together.

Start by dipping each strip into the flour, shake off the excess. Then dip in the eggs, then into the bread crumb coconut mixture. Place breaded strip onto the baking sheet. Repeat with the remaining strips. Drizzle the strips lightly with honey.

Place the pan into the oven and bake for 20-30 minutes until the coconut is nicely browned and the chicken is cooked through.


I hope you make these, let me know if you do!

Have a good night.

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