Who here does not like the sound of Coconuts? I know I don't and I mostly think of them when I think of some kind of alcohol drink to have for the evening whenever I go out. And if I think a little harder, it reminds me of Pina Coladas and Coconut Shrimp sitting in a lawn chair on the beach in Cabo San Lucas. HAHA And then if I think back in time a little longer, it reminds me of Costa Rica when our volunteer group learned how to split an coconut in half and shave it for a dessert. That was pretty entertaining to watch because I don't have the greatest hand-eye-coordination and I am slamming a coconut over a wooden carved stake. Nothing to worry about because I did not hurt myself and no one else around me which is winning on all levels.
But for today, I made Crispy Coconut Chicken. It tasted sweet and juicy and just like chicken. 😉
Crispy Coconut Chicken
Ingredients
- 1/2 cup Corn Starch
- 1/8 tsp Pepper
- 1/4 tsp Salt
- 1 tsp Cayenne Pepper
- 3 Eggs, beaten
- 3-4 cup Sweet Coconut Flakes
- 3-4 medium Chicken Breast, cut into bite sized pieces
Directions
- Pre-heat oven to 400 and cover a baking sheet with parchment paper
- Slice chicken breast into pieces
- In one bowl mix dry ingredients: corn starch, pepper, salt and cayenne pepper
- In second bowl, beat eggs
- In third bowl add coconut flakes
- Add chicken a few pieces at a time: bowl 1 then bowl 2 then bowl 3 and place onto parchment paper
- Bake for 15 minutes. Take out of oven to turn chicken pieces. Bake for an additional 10 minutes
- Optional: heat pan to med-high and add oil. Fry chicken pieces for 15 minutes and turning halfway through.
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