This couldn't be easier and more delicious. I love coconut chicken and shrimp. For this recipe you want to use boneless chicken breasts cut into 1/2 in strips. This is very affordable too and kids love them. I just buy a prepared mango-type salsa..but many store products would work depending on your taste....chili sauce, corn salsa, etc.
Ingredients:
4 boneless chicken breasts cut into strips
1 cup flour
1 cup whole buttermilk
1 large egg
1 lime zested
1-1/2 cups unsweetened flaked coconut
4 tbl canola oil
salt
pepper
Store bought salsa/sauce
Sprinkle chicken with salt, pepper and lime zest toss to coat. Create a breading station by pouring flour in a shallow plate, combining buttermilk and egg in a shallow dish and place coconut in a separate plate. Dredge chicken in flour and shake off excess, dredge in egg mixture and dredge in coconut.
Heat large saute pan with oil on medium-high heat. Add chicken to pan when hot and cook about 6-7 minutes until done turning once in the process. Drain and serve immediately with your choice of sauce. Makes an excellent appetizer or a main course with a salad or rice.
STAY WARM!
ENJOY!
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