Crispy Coconut Chicken Strips
Crispy
coconut chicken strips with curry and peach sauce are a great solution for
dinner that comes together in minutes.
Ingredients:
- 1 teaspoon kosher salt
- 3/4 cups panko crumbs
- 1 tablespoon sriracha sauce
- 1/2 teaspoon fresh black pepper
- 1 1/2 cups sweetened flaked coconut
- 2 eggs
- 1/4 cup milk
- 1/4 teaspoon cayenne (optional)
- 1 1/2 pounds boneless chicken breasts, cut into strips
- vegetable oil for frying
Instructions:
First, in a
medium bowl, whisk together eggs, milk and sriracha sauce. Put aside.
Then in a
medium, shallow dish, combine the coconut, panko, salt, pepper, and cayenne
pepper.
Dip the
chicken strips in the egg mixture to coat, then in the coconut mixture, coating
completely. Transfer the chicken strips to a plate and repeat the process with
all the strips.
Turn on the
oven at the lowest setting (or hot), it's usually 160 ° F. Line a large baking
sheet with paper towel and set aside.
In a 10-inch
frying pan, fill the pan 1/3 inch deep with vegetable oil. Heat the oil over
medium heat until it reaches a temperature of 375 °, or until small bubbles
form when the back of a wooden spoon is placed in the oil.
In batches,
place the chicken in the pan, being careful not to overload it. Fry 3-4 minutes
on each side until golden. Once the chicken is cooked, transfer it to the
baking sheet lined with paper towels and place it in the oven to keep it hot.
Repeat with all the chicken.
Serve hot
with a dip, if desired. Happy Cooking Time.
