Coconut Chicken with Orange-Horseradish Sauce
Ingredients
The Orange-Horseradish Sauce
-
¾
cup
orange marmalade
-
1
tablespoon
stoneground mustard
-
1 ⅓
teaspoon
prepared horseradish
-
1
big pinch
salt
The Coconut Chicken Strips
-
1
large
egg
-
1
cup
all-purpose flour (divided)
-
1
teaspoon
salt
-
⅔
cup
cold beer
-
1 ½
teaspoon
baking powder
-
1 5
ounce bag
flaked coconut
-
1 ½
pounds
boneless, skinless chicken breasts (cut into strips)
-
neutral oil
for frying
Instructions
- Combine all sauce ingredients in a small bowl and chill for at least 30 minutes.
- Preheat the oven to 375°F.
- In one bowl, place ½ cup of flour. In another bowl, mix the egg, ½ cup of flour, salt, beer, and baking powder.
- Place the flaked coconut in a third bowl.
- Dredge chicken strips in flour, then dip in the beer batter, and roll in coconut flakes.
- Heat oil in a large skillet over medium heat and fry chicken strips in batches for about 2 minutes on each side until golden brown.
- Transfer the fried chicken to a baking sheet and bake in the oven for 7 to 10 minutes until cooked through.
- Serve the coconut chicken strips with the orange-horseradish sauce.
Nutrition Facts (estimated)
Servings
4
Calories
496
Total fat
6g
Total carbohydrates
66g
Total protein
41g
Sodium
1138mg
Cholesterol
155mg
You might also like