Crispy Coconut Chicken
Crispy Coconut Chicken
Crispy Coconut Chicken – This simple dish is gluten free and packed with flavor. Crispy coconut coated chicken nuggets, strips or breasts is a winner with all family members.
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Ingredients
- Vegetable oil for frying
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tsp cayenne pepper {optional}
- 3 large eggs, lightly beaten
- 3 - 4 cups of sweetened coconut flakes (Baker's Coconut)
- 3 - 4 medium boneless, skinless, chicken breasts, cut into strips or nuggets.
Instructions
- In a medium pot, add 2 - 3 Inches of oil. Turn burner to medium and allow oil to get nice and hot. The perfect temperature should be 365*F
- In a bowl mix cornstarch, salt, pepper & cayenne pepper. Set aside.
- In a second bowl, add 3 eggs and lightly beat.
- In a third bowl add coconut flakes.
- Take chicken and douse in cornstarch mixture. Then dip into eggs and cover well. Then dip in coconut and set aside on a plate. Do this to all chicken.
- Once chicken is ready, check oil. Place the end of a wooden spoon in the oil. If bubbles form around the spoon the oil is ready. If bubbles do not form around the spoon then the oil is not hot enough.
- Once oil is hot enough, GENTLY add chicken one piece at a time to oil, ensuring chicken does not touch and stick together upon initial contact into oil.
- Cook chicken for approximately 4 minutes then flip and allow the other side to cook. Cook second side for an additional approximate 4 minutes.
- Gently remove golden chicken and set on a paper towel lined plate. Cook chicken in batches if all does not fit into pan.
- Once all chicken is cooked, serve with your favorite sauce.
- We enjoyed this plain, with honey, with an orange sauce and with sweet & sour sauce. Choose your favorite dipping sauce and enjoy!
Recipe Adapted From numstheword.com