Coconut Chicken
Ingredients
The chicken
-
2
pounds
chicken breast tenders
The coating
-
½
cup
all purpose flour
-
¾
teaspoon
salt
-
½
teaspoon
pepper
-
3
large
eggs, beaten
-
1½
cups
finely shredded coconut (sweetened)
-
1
cup
panko breadcrumbs
-
oil
for frying
For serving
-
¾
cup
Thai sweet chili sauce
-
cilantro leaves (optional)
Instructions
- Combine flour, salt, and pepper in a bowl.
- Beat the eggs in a separate bowl.
- Mix shredded coconut and panko breadcrumbs in a third bowl.
- Dip each chicken tender in flour, then egg, and finally coat with the coconut mixture.
- Place breaded chicken on a sheet pan.
- Heat oil in a deep pot to 350°F.
- Fry chicken in batches for 6-8 minutes until golden brown.
- Drain on paper towels and repeat with remaining chicken.
- Serve immediately with sweet chili sauce and garnish with cilantro if desired.
Nutrition Facts (estimated)
Servings
6
Calories
281
Total fat
14g
Total carbohydrates
15g
Total protein
37g
Sodium
570mg
Cholesterol
178mg
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