Recipe: Appetizing Coconut Crusted Chicken

Coconut Crusted Chicken. Dredge chicken tenders in cornstarch mixture; shake off excess. Dip chicken in egg whites, then press chicken into coconut. Turn over and press into coconut again to coat both sides.

Coconut Crusted Chicken Coat each chicken tender with flour, then dip into egg mixture and coat well with bread crumbs-coconut mixture. Dip the chicken into the bowl of egg and then into the bowl of shredded coconut. Repeat until you have coated all the chicken strips then place to the side. You can have Coconut Crusted Chicken using 9 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Coconut Crusted Chicken

  1. It's 4 of Chicken Thighs; Bone-In.
  2. You need 2 tsp of onion powder.
  3. Prepare 1 tsp of garlic powder.
  4. It's 1 tsp of ground white pepper.
  5. It's 1 tsp of coconut extract.
  6. It's 1 cup of shredded coconut.
  7. It's 1 can of coconut milk.
  8. You need 1 of Coconut Oil; as needed.
  9. It's 1 of kosher salt; as needed.

Once the oil has heated, add the coated chicken. Remove chicken from egg whites, giving a gentle shake to remove any excess. Place coconut on a plate and generously coat both sides of chicken. Press coconut firmly into place with your palm.

Coconut Crusted Chicken instructions

  1. Whisk coconut milk and coconut extract together to form marinade. Marinate chicken 4-48 hours..
  2. Pat chicken dry. Lightly heat enough coconut oil to coat chicken until melted. Season chicken. Bake at 350° for approximately 45 minutes.l or until thermometer reaches 165°..
  3. While chicken is cooking, heat about 2 tablespoons of coconut oil until melted. Mix oil with shredded coconut. Press shredded coconut on top of chicken during last ten minutes of cooking..
  4. Variations; Other chicken parts (boneless will be easier to keep crust on while eating), melted butter, french fried onions, pineapple juice, tropical juice blends, kiwi, paprika, celery seed, applewood seasoning, dried ranch seasoning, dried onion soup mix, vegetable/canola oil, fish, pork.

Coat chicken a second time with any remaining coconut and again press firmly into place. Place the coconut in a blender or food processor and process to crumbs. Place the coconut crumbs in the third bowl with the panko and stir. Remove the marinated chicken and discard the coconut milk. Place the tenders in the flour mixture, then the egg, then the coconut mixture making sure to evenly and thoroughly coat each piece.

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