Step-by-Step Guide to Make Ultimate Coconut Crusted Chicken
Hello everybody, it's Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, Simple Way to Make Quick Coconut Crusted Chicken. It is one of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Coconut Crusted Chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Coconut Crusted Chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Coconut Crusted Chicken is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must first prepare a few components. You can cook Coconut Crusted Chicken using 7 ingredients and 8 steps. Here is how you cook that.
I love all things coconut, so I knew I had to try this recipe the minute I saw it, and I've made it several times since. This recipe can easily be doubled for a larger family. Recipe source: Sallysbakingaddiction.com
Ingredients and spices that need to be Take to make Coconut Crusted Chicken:
- 1 lb. boneless, skinless chicken breasts, cut into smaller pieces (you can also use tenderloins)
- 1/2 cup all purpose flour
- 2 large eggs
- splash coconut milk (optional...regular cow's milk works just as well)
- 3/4 cup panko bread crumbs
- 1 cup shredded coconut
- 1/4 cup oil (vegetable or coconut)
Steps to make Coconut Crusted Chicken
- 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.
- 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.
- Time saving tip: You can get the chicken ready a few hours in advance and keep covered in the fridge until ready to cook.
- Preheat your oven to 375°F. Line a large baking pan with foil and set aside.
- Heat oil in a skillet. Once heated, place chicken chunks about 4 or 5 at a time in the skillet.
- 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.
- 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.
- 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.
While this is by no means the end all be guide to cooking quick and easy lunches it's excellent food for thought. The expectation is that this will get your creative juices flowing so that you may prepare wonderful lunches for your own family without needing to do too horribly much heavy cooking at the approach.
So that's going to wrap it up with this exceptional food Step-by-Step Guide to Make Award-winning Coconut Crusted Chicken. Thank you very much for your time. I am confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!