Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, crunchy coconut & panko chicken strips. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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Crunchy coconut & Panko chicken strips is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Crunchy coconut & Panko chicken strips is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can have crunchy coconut & panko chicken strips using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Crunchy coconut & Panko chicken strips:
- Get 1/2 cup cornstarch
- Take 1/2 cup Panko Crumbs
- Make ready 1/2 cup fine coconut
- Prepare Chopped coriander & parsley
- Take 1 tsp Italian herbs
- Get 1/2 tsp lemon pepper
- Get 1/2 cup peri peri sauce
- Prepare 3/4 tsp salt
- Take 1 tsp garlic powder
- Take 1 teaspoon cayenne pepper
- Get 1/2 teaspoon black pepper
- Take 3 large egg
- Prepare 2 cups shredded sweetened coconut
- Make ready 3-4 chicken fillets
Beat in the egg and vanilla. Beat in the flour mixture on low speed. Place rounded teaspoons of dough about an inch apart on the prepared cookie sheet. They are amazingly delicious and totally satisfy a sweet tooth while still containing natural ingredients.
Instructions to make Crunchy coconut & Panko chicken strips:
- Marinated chicken with Peri peri sauce,Italian herbs,lemon pepper & garlic powder. - Keep in fridge for 1 hour. - Mix cornstarch, salt, Cayenne Pepper,garlic powder n Black Pepper in a shallow bowl; set aside. - Beat eggs in a bowl until frothy. - Mix coconut,panko,coriander & parsley in a bowl.
- Dredge chicken in cornstarch mixture; shake off excess. - Dip chicken in egg then press chicken into the coconut mixture. - Turn over and press into coconut mixture again to coat both sides.
- Keep the chicken in fridge for 15-20 min. - Add chicken to the hot oil in batches. - fry until cooked through, about 2-3 min. - Drain. Serve hot with instant sweet & hot sauce. Enjoy š
- Sweet & Hot Sauce:- - 1 cup Apricot Jam - 2 tbsp cider vinegar. - 1-2 tsp hot sauce. - 1 tbsp chili sauce - 1 tsp garlic powder - Mix all together in a saucepan. - Cook on slow flame until jam melted. - Cool on room temperature. - Serve. - #Mubinarecipes
- I used same recipe for prawns n fish.
Bare Baked Crunchy Coconut Chips Bare Baked Crunchy Coconut Chips are made from fresh coconuts that are sliced, then slowly baked to a perfect crunch, with no added oil. Unlike other dried fruit options, bare combines real, delicious coconut with the crunch of a chip, which makes them a portable, convenient, anytime snack that's truly satisfying. Crunchy Clustery Coconut-infused Perfectly sweet Loaded with healthy fats, fiber, + protein & Delicious. This makes the perfect healthy breakfast or snack. Amp it up with sliced banana, chia seeds, and almond milk.
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