Panko Crusted Coconut Chicken
If you've never heard of/tried Panko crumbed anything before, this is a perfect introductory recipe for you. For those with Panko experience, the coconut element is just a total game changer.
There is something about these two key ingredients that creates a wonderful and enjoyable food experience. Great for a weekend lunch or if you're entertaining a crowd - these can be whipped up in under an hour!
Ingredients
- Chicken Breast | 1 Large
- Shredded Coconut | 1 1/2 CupsÂ
- Panko Crumbs | 3/4 Cup
- Salt & Pepper | 2 Tsp
- Eggs | 2 Large
- Milk | 1/4 Cup
- Sriracha Sauce | 1 Tbsp
- Vegetable Oil | For frying
MethodÂ
STEP 1 | Slice the chicken breast into medium sized strips. Set aside.
STEP 2 | In a small bowl, combine the coconut, panko, salt and pepper.
STEP 3 |Â In a separate bowl, whisk together the eggs, milk and sriracha sauce.
STEP 4 | Dip the chicken strips in the egg mixture to coat, and then into the coconut mixture, coating completely. Transfer the chicken strips onto a plate and repeat the process with all the strips.
STEP 5 | Fill a medium sized saucepan half way full of vegetable oil (enough to completely submerge the chicken strips). Heat the oil over medium heat until it reaches a temperature of 190C, or until small bubbles form when the back of a wooden spoon is placed in the oil.
STEP 6 | Place the chicken in the pan, 2 - 3 chicken strips at a time (so as to not crowed the pan). Fry for 3-4 minutes until golden brown. When the chicken is done, transfer to the paper towel-lined baking sheet.
STEP 7 | Serve hot with your favourite dipping sauce.
