Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, crunchy coconut & panko chicken strips. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Sprinkle the coconut on top of the ball and knead well with your hands to combine. Break the mixture into small pieces - around the size of a large walnut. Place onto a lined baking tray and press down with your hands or a fork. They are crispy, naturally sweet and perfect for your keto / low-carb desserts or just to munch on when you fancy… well… a munch 😉 Stir in the melted butter and pour/spoon over the top of the cooked coconut mixture (still in the tray).
Crunchy coconut & Panko chicken strips is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Crunchy coconut & Panko chicken strips is something that I’ve loved my whole life.
To begin with this recipe, we must prepare a few components. You can have crunchy coconut & panko chicken strips using 14 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Crunchy coconut & Panko chicken strips:
- Make ready 1/2 cup cornstarch
- Make ready 1/2 cup Panko Crumbs
- Take 1/2 cup fine coconut
- Get Chopped coriander & parsley
- Get 1 tsp Italian herbs
- Make ready 1/2 tsp lemon pepper
- Get 1/2 cup peri peri sauce
- Make ready 3/4 tsp salt
- Prepare 1 tsp garlic powder
- Take 1 teaspoon cayenne pepper
- Take 1/2 teaspoon black pepper
- Get 3 large egg
- Take 2 cups shredded sweetened coconut
- Prepare 3-4 chicken fillets
Add the eggs and vanilla, but don't mix yet. Sift in the flour into the bowl, add milk and mix until smooth. Dip the prawns first in the flour, then the beaten egg and finally toss in the coconut mix until evenly coated. Our Paleo Coconut Crunchy is perfect for anyone looking for a grain-free paleo muesli or followers of a low-carb diet.
Steps 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 😊
- 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.
Dip the prawns first in the flour, then the beaten egg and finally toss in the coconut mix until evenly coated. Our Paleo Coconut Crunchy is perfect for anyone looking for a grain-free paleo muesli or followers of a low-carb diet. The paleo diet, sometimes called the stone-age diet, focuses on eating foods just like our ancestors did. In other words, anything that cavemen could have eaten: meat, fruits, nuts, vegetables and herbs. Add oats, coconut, almonds, pecans, coconut sugar, and salt to a large mixing bowl and stir to combine.
So that’s going to wrap it up for this exceptional food crunchy coconut & panko chicken strips recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
