CRISPY COCONUT CHICKEN STRIPS

Fresh Coconut Chicken Strips are a simple weeknight supper or a fabulous canapé! Make them as gentle or as fiery as you prefer with the expansion of cayenne pepper for an incredible sweet and hot combo!

My most youthful's most loved dinner is broiled chicken cutlets.

And keeping in mind that I am never one to dismiss a bit of firm chicken, I can say that exchanging up the standard breadcrumbs for coconut (for the situation) is an appreciated variety! Indeed, even my non-coconut adoring youngster cherishes these!

The sweet coconut gets dark colored and firm while the chicken remains delicate. I cherish including some sriracha sauce and a little cayenne pepper to truly play up the sweet and hot combo! What's more, in case you're not into searing stuff (I get it) you can TOTALLY heat these. They don't get AS firm, however they are still truly tasty!

Fresh Coconut Chicken Strips!!! Such a snappy and simple weeknight supper or astounding starter thought! My family LOVES THESE!!!

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Ingredients

• 2 eggs
• 1/4 cup milk
• 1 tablespoon sriracha sauce
• 1 1/2 cups sweetened flaked coconut
• 3/4 cups panko crumbs
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh black pepper
• 1/4 teaspoon cayenne (optional)
• 1 1/2 pounds boneless chicken breasts, cut into strips
• vegetable oil for frying
• Sweet Red Chili Sauce for dipping (optional)

Instructions

1. In a medium bowl whisk together the eggs, milk, and sriracha sauce. Set aside.
2. In a medium, shallow dish combine the coconut, panko, salt, pepper, and cayenne.
3. 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.
4. Turn the oven on to the lowest (or warm) setting, this is usually 160°F. Line a large baking sheet with paper towels and set aside.
5. In 10- inch frying pan fill the pan 1/3- inch deep with vegetable oil. Heat the oil over medium heat until it reaches a temperature of 375°, or until small bubbles form when the back of a wooden spoon is placed in the oil.
6. In batches place the chicken in the pan, careful not to crowd the pan. Fry 3-4 minutes on each side until golden brown. When the chicken is done, transfer to the paper towel-lined baking sheet and place in the oven to stay warm. Repeat with all the chicken.
7. Serve warm with dipping sauce, if desired.

For more detail : bit.ly/2nXiV1p

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