1 to 2 lbs. boneless, skinless chicken breast
2 large eggs
¼ cup coconut milk-any milk will do
½ cup flour
1 cup Panko breadcrumbs
1 cup shredded sweetened coconut
½ tsp. salt
½ cup vegetable or coconut oil
Sweet Chili Sauce for dipping
Preheat oven to 350°F.
Cut the chicken diagonally into strips.
Prepare three separate bowls for breading your chicken: Bowl 1, combine flour and salt. Bowl 2, whisk eggs and milk together. Bowl 3, mix breadcrumbs and coconut together.
Heat ¼ cup of vegetable oil in a large skillet over medium/high heat. To test, drop a little flour into the oil. When it sizzles the oil is ready.
Then dip the chicken in the bowls, starting with bowl 1 and on through 3. Lay the coated strips on a plate until you have coated them all. Don’t stack the strips.
Place some of your chicken strips in the hot oil. Be sure to leaved space between each strip. Fry them until golden brown. Drain them on a paper towel. Move to an ovenproof dish.
When all of the chicken is browned, bake for 10 minutes (or until done). Remember, chicken like all meat continues to cook a short while longer after it is removed from the heat.
Serve this tasty chicken with the chili sauce for dipping!
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Sam Cheever writes mainstream romantic suspense and fantasy, all heat levels; and Declan Sands for M/M romantic suspense and fantasy. Her books are fast paced and fun loving. Not one of them will solve a single world problem, but you definitely won’t be bored while reading them!Sam’s published work includes 40+ works of young adult, romantic suspense, and fantasy/paranormal. Her books have won the Dream Realm Award for fantasy, been nominated and/or won several CAPAs, were nominated for Best of 2010 with LRC and The Romance Reviews, and won eCataromance’s Reviewer’s Choice award. She is published with Ellora’s Cave, both Romantica and Blush; Changeling Press; Electric Prose Publications (her own imprint), Musa Publishing, and Red Rose Publishing.
She lives on a hobby farm in Indiana with 11 dogs, 2 horses, and one husband.
Learn more about Sam Cheever on her blog Eclectic Insights. Stay connected on Facebook and Twitter. You can also find Sam on Goodreads.
Yum, Sam, this is the perfect recipe to celebrate all those outside parties in the summer! Cheers and thanks for sharing!
ReplyDeleteLove coconut , especially in a Pina Colada but I am sure it is great with chicken. Look forward to trying it Sam .
ReplyDeleteWill have to try this. Gaea loves anything with coconut.
ReplyDeleteI hope you enjoy the recipe ladies! It is yummy!
ReplyDelete