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Crispy Coconut Chicken Strips are an easy weeknight meal or a fantastic appetizer! Make them as mild or as spicy as you like with the addition of cayenne pepper for a great sweet and spicy combo! My youngest’s favorite meal is fried chicken cutlets. And while I am never one to turn away a piece of crispy chicken, I can say that switching up the usual breadcrumbs for coconut (in the case) is a welcome variation! Even my non-coconut loving child loves these! The sweet coconut gets brown and crispy while the chicken stays tender. I love adding some sriracha sauce and a little cayenne pepper to really play up the sweet and spicy combo! AND if you’re not into frying stuff (I get it) you can TOTALLY bake these.
They don’t get AS crispy, but they are still pretty delicious!
Crispy Coconut Chicken Strips
Ingredients
2 eggs
1/4 cup milk
1 tablespoon sriracha sauce
1 1/2 cups sweetened flaked coconut
3/4 cups panko crumbs
1 teaspoon kosher salt
1/2 teaspoon fresh black pepper
1/4 teaspoon cayenne (optional)
1 1/2 pounds boneless chicken breasts, cut into strips
vegetable oil for frying
Sweet Red Chili Sauce for dipping (optional)
Instructions
- In a medium bowl whisk together the eggs, milk, and sriracha sauce. Set aside.
- In a medium, shallow dish combine the coconut, panko, salt, pepper, and cayenne.
- Dip the chicken strips in the egg mixture to coat, and then into the coconut mixture, coating completely. Transfer the chicken strips onto a plate and repeat the process with all the strips.
- Turn the oven on to the lowest (or warm) setting, this is usually 160°F. Line a large baking sheet with paper towels and set aside.
- Read Full Recipes >> cookiesandcups.com