Recipe: Coconut Chicken
I’ve made these lovely chicken strips several times, and all my family loves them. The recipe comes together quickly, and is so much better than fast-food chicken nuggets that there’s really no comparison. The coconut breading has a wonderful crispy texture and is delicious dipped in sweet chili sauce.
(Budget hint for folks who live near Albertson’s: boneless skinless chicken breasts are $1.69/lb this week!)
- 2 lbs. boneless, skinless chicken breasts
- 2 eggs
- 1/2 cup coconut milk (or substitute any other milk)
- 1/2 cup flour
- 1 cup panko bread crumbs
- 1 cup shredded coconut
- 1 tsp salt
- 1/2 cup vegetable oil
- 1 cup sweet chili sauce
Prep: Cut each chicken breast diagonally into 4 or 5 strips, trimming excess fat as you cut. Get out three bowls. In the first bowl combine the flour and salt. In the second bowl, combine the eggs and coconut milk, and whisk together until well combined. In the third bowl, stir together the panko bread crumbs and shredded coconut.
Dredge: First, coat each chicken strip in the flour and salt mixture. Then dip each into the egg/coconut milk mixture and finally coat each strip in panko and shredded coconut.
Fry: Pour vegetable oil in a heavy skillet and heat over medium-high heat for a couple minutes, until surface of the oil starts to ripple. Place 3 or 4 strips of chicken into the pan, making sure there is space between each piece. Don’t overcrowd. Fry the strips for 2-3 minutes on each side or until they are golden brown and crispy. Place them on a plate with paper towel to drain and continue to fry more chicken until all is cooked.
I usually turn the heat down just a little after each batch, to prevent chicken from cooking too fast on the outside before it is completely cooked inside. If this happens to you and you end up with chicken that needs a bit more cooking on the inside, simply place the chicken on a cookie sheet and bake it in the oven on 400 degrees for 5-10 minutes, or until chicken is fully cooked. (The oven is also a good way to keep your first batch of chicken hot while you are cooking the next batch.)
Serve: I served this chicken once with sweet chili sauce and roasted potatoes, and another day with honey mustard sauce and rice. It was great both ways.