About the Recipe
This chicken is delicious and coconutty! It's amazing served with honey and baked potatoes! Credit to Natasha's Kitchen for this recipe! I modified her Pork Schnitzel Recipe for this Crispy Coconut Chicken.
Ingredients
2 lbs chicken breasts, sliced from tip to tip into 3 - 4 strips
1/3 cup all-purpose flour
1 Tbsp garlic salt, or sub with equal parts salt and garlic powder
1/2 tsp paprika
1/2 tsp black pepper, freshly ground
1/2 c coconut milk
2 cups panko bread crumbs
Optional: 1/2 c shredded unsweetened coconut (I haven't tried it with this yet, but I am noting it here for future reference!)
Olive oil, canola oil or any high heat cooking oil to sauté
Lemon wedges to serve, don't skip the lemons!
Preparation
Step 1
Set up three small - medium bowls. In the first, mix in all-purpose flour, garlic salt, paprika, and black pepper. In the second, put the coconut milk. In the third, stir together the panko bread crumbs and optional shredded coconut.
Step 2
Take each chicken strip, put it in the flour mixture and get it well covered, dunk it in the milk to cover it, then in the panko bread crumb mixture. Put finished chicken strips on a platter or plate to transfer them to the stove.
Step 3
In a large non stick pan, pour enough olive oil to evenly cover the bottom. Heat over medium heat. Once oil is hot, place chicken strips in the pan. Cook about 5 minutes each side until they are cooked all the way through (check by lightly squishing them with your tongs. If they are as squishy as they were at the beginning, they are not done. If they are firmer with a little give still, they are probably done. You can also check for sure by slicing a few open).
Serve with honey or your choice of dipping sauce and enjoy!