Description
This Coconut Chicken recipe offers a delicious and versatile way to enjoy tender chicken with a crispy, sweet coconut coating. Whether you choose to fry or bake it, this dish is perfect for a satisfying meal or a delightful appetizer.
Ingredients
Units
Scale
- 1/2 cup cornstarch
- 1 teaspoon cayenne pepper
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper, or to taste
- 3 large eggs
- 2 cups sweetened coconut flakes
- 1 1/2 pounds boneless, skinless chicken breasts, cut into long thin strips
- Oil for frying (if frying)
Instructions
To Fry:
- Prepare Dredging Stations: Set up three shallow bowls: one with cornstarch, cayenne pepper, salt, and pepper; one with beaten eggs; and one with coconut flakes.
- Dredge Chicken: Coat each chicken strip in the cornstarch mixture, then dip in the egg mixture, and finally dredge in the coconut flakes, ensuring a complete and even coating.
- Fry Chicken: Heat 1-2 inches of oil in a pot or deep skillet to 350°F (175°C). Fry chicken strips in batches for 2-3 minutes per side, until golden brown and cooked through. Drain on paper towels.
To Bake:
- Preheat and Prep: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Dredge Chicken: Follow step 2 from the frying instructions to coat the chicken strips.
- Bake: Place the breaded chicken strips on the prepared baking sheet. Bake for 15-20 minutes, or until golden brown and crispy.
Notes
- Nutrition: Nutritional information is provided for the fried version.
- Customization: Add your favorite spices to the cornstarch mixture for different flavor combinations.
- Storage: Refrigerate leftovers for 3-4 days.
- Reheating: Reheat in the oven at 325°F (160°C) for 7-10 minutes to maintain crispiness.
Nutrition
- Serving Size: 1 Serving
- Calories: 600
- Sugar: 10g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 8g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg
