How to Prepare Delicious Coconut Chicken

Without fail making ultimate Coconut Chicken easy, yummy, practical.

Good Evening every body, at this time you get present recipe Coconut Chicken with 13 ingredients and 13 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 13 ingredients and 13 stages of easy cooking Coconut Chicken.

Ingredients all Coconut Chicken

1. Needed : coconut coating.

2. Prepare : shredded sweetened coconut.

3. Needed : panko Japanese bread crumbs.

4. Needed : salt.

5. Prepare : white pepper.

6. Prepare : white corn meal.

7. Prepare : onion powder.

8. Prepare : large eggs, beaten.

9. Prepare : all purpose flour.

10. Needed : chicken.

11. Prepare : boneless, skinless chicken breasts. About six in the pound..

12. Needed : frying.

13. Needed : vegetable oil.

If all ingredients Coconut Chicken it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Coconut Chicken

1. In a large shallow bowl add your beaten eggs..

2. In another large shallow bowl add your flour, salt, pepper and onion powder. Mix well..

3. In a third shallow bowl add your coconut, corn meal and panko. Mix well..

4. In a large deep skillet add your vegetable oil. Heat it over medium heat. Temperature should reach 350°F fahrenheit..

5. Dredge chicken through the flour mixture. Shake off excess..

6. Dip chicken, both sides through egg mixture. Allow excess egg mixture to drip off..

7. Finally dredge chicken through coconut mixture..

8. Let chicken rest for several minutes after coating on a plate..

9. Gently lay chicken into oil and cook 3-4 minutes per side. This depends on thickness of chicken. I like to pound out thicker side of chicken before coating to one equal thickness. I place chicken breast between two pieces of plastic wrap and pound out the thickest end with a meat pounder or rolling pin until the piece is equal in thickness..

10. Your looking for a medium golden brown and cooked chicken reaching 165°F in temperature..

11. Drain chicken on a plate with paper toweling..

12. I like to dip these in duck sauce which I buy mostly prepared..

13. Recipe by taylor68too..

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