Recipe of Favorite Coconut Chicken

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, coconut chicken. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Coconut Chicken is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Coconut Chicken is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook coconut chicken using 13 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Coconut Chicken:

1. Take coconut coating
2. Take 1/2 cup shredded sweetened coconut
3. Get 1/2 cup panko Japanese bread crumbs
4. Make ready 1/2 tsp salt
5. Make ready 1/3 tsp white pepper
6. Make ready 1/4 cup white corn meal
7. Prepare 1/2 tsp onion powder
8. Get 2 large eggs, beaten
9. Get 1/2 cup all purpose flour
10. Get chicken
11. Get 1 lb boneless, skinless chicken breasts. About six in the pound.
12. Get frying
13. Prepare 1 1/2 cup vegetable oil

Instructions to make Coconut Chicken:

1. In a large shallow bowl add your beaten eggs.
2. In another large shallow bowl add your flour, salt, pepper and onion powder. Mix well.
3. In a third shallow bowl add your coconut, corn meal and panko. Mix well.
4. In a large deep skillet add your vegetable oil. Heat it over medium heat. Temperature should reach 350°F fahrenheit.
5. Dredge chicken through the flour mixture. Shake off excess.
6. Dip chicken, both sides through egg mixture. Allow excess egg mixture to drip off.
7. Finally dredge chicken through coconut mixture.
8. Let chicken rest for several minutes after coating on a plate.
9. Gently lay chicken into oil and cook 3-4 minutes per side. This depends on thickness of chicken. I like to pound out thicker side of chicken before coating to one equal thickness. I place chicken breast between two pieces of plastic wrap and pound out the thickest end with a meat pounder or rolling pin until the piece is equal in thickness.
10. Your looking for a medium golden brown and cooked chicken reaching 165°F in temperature.
11. Drain chicken on a plate with paper toweling.
12. I like to dip these in duck sauce which I buy mostly prepared.
13. Recipe by taylor68too.

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