How to Prepare Award-winning Coconut Crusted Chicken

Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, coconut crusted chicken. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Chicken: You can either use boneless and skinless chicken breasts and cut Just keep an eye on it. Coconut crusted chicken tenders are best served right away for. The coconut and chicken flavors are a match made in heaven. So I decided to create something new isn't Thai and this is what I've come up with; coconut crusted chicken strips.

Coconut Crusted Chicken is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Coconut Crusted Chicken is something that I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can cook coconut crusted chicken using 7 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Coconut Crusted Chicken:

1. Prepare 1 lb. boneless, skinless chicken breasts, cut into smaller pieces (you can also use tenderloins)
2. Make ready 1/2 cup all purpose flour
3. Make ready 2 large eggs
4. Make ready splash coconut milk (optional…regular cow's milk works just as well)
5. Take 3/4 cup panko bread crumbs
6. Prepare 1 cup shredded coconut
7. Prepare 1/4 cup oil (vegetable or coconut)

Mix well, then toss in the coconut. See more ideas about Coconut crusted chicken, Keto diet recipes, Crusted chicken. coconut oil, hummus, boneless skinless chicken breast halves. Crusted Chicken Breasts with MushroomsEveryday healthy recipes. You might also like this low carb chicken Romano recipe.

Instructions to make Coconut Crusted Chicken:

1. You'll need 3 separate shallow bowls. In the first, place the flour. In the second, place the eggs and splash of coconut milk. In the third, place the panko and coconut. Have a separate plate set to the side.
2. Dredge the chunks of chicken first in the flour, then the egg wash, and lastly in the panko and coconut mixture. Place the coated pieces into the separate plate.
3. Time saving tip: You can get the chicken ready a few hours in advance and keep covered in the fridge until ready to cook.
4. Preheat your oven to 375°F. Line a large baking pan with foil and set aside.
5. Heat oil in a skillet. Once heated, place chicken chunks about 4 or 5 at a time in the skillet.
6. You just want to brown the outside so they'll be nice and crispy…but don't worry about the chicken being cooked through just yet. Allow to cook on one side for 2 or so minutes, then flip and cook on the oposite side for another 2 minutes, until both sides are just golden brown.
7. Once both sides of the chicken are golden, place them on the prepared pan. Once you have browned all the chicken, place the pan in the oven for about 10 minutes, or until chicken is thoroughly cooked through.
8. Serve immediately and refrigerate any leftovers. To reheat leftovers, preheat the oven to 350 F. Cook the chicken just 5-10 minutes…just long enough to heat it through. Do not recommend using the microwave, as the chicken will not be crispy.

Crusted Chicken Breasts with MushroomsEveryday healthy recipes. You might also like this low carb chicken Romano recipe. Place the coconut in another shallow bowl. Dip the chicken in the egg, then in the coconut. Bake chicken tenders for a quick, kid-friendly dinner.

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