Coconut Crusted Chicken Bites
Coconut Crusted Chicken Bites
Prep time
Cook time
Total time
Coconut in the breading mixture adds a tropical flair to this dish!
Author: Alberta Chicken Producers
Serves: 4
Ingredients
- 2 large eggs
- ¼ cup coconut milk
- ½ cup flour
- 1 cup Panko bread crumbs
- 1 cup shredded sweetened coconut
- ½ tsp salt
- ½ cup Canola oil
- sweet chili sauce (for dipping)
Instructions
- Wash and dry chicken tenders.
- Prepare three separate glass dishes for the dipping process.
- In first bowl: combine flour and salt.
- In second bowl: Whisk eggs and milk together.
- In third bowl: Stir panko crumbs and coconut together.
- Coat chicken strips in three bowls beginning with the flour/salt, then the eggs/milk, and lastly the panko/coconut mixture.
- Set aside on plate until desired oil temperature is reached.
- Heat ¼ cup of canola oil in large skillet over medium-high heat.
- You will know when the oil is hot enough as the flour will sizzle and bubble when in contact with the oil.
- Place chicken strips in the hot oil with about an inch in between each chicken piece.
- When nicely browned, place chicken strip on paper towel to drain fat.
- When all chicken pieces are nicely browned, place all strips onto a cooking sheet and bake in a 350F oven for approximately 10 minutes. (Cooking time may vary depending on the thickness of your chicken tenders).
- Serve immediately with your favorite store bought sweet chili sauce and salad.