Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, crunchy coconut & panko chicken strips. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Crunchy coconut & Panko chicken strips is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Crunchy coconut & Panko chicken strips is something which I have loved my whole life.
A wide variety of crunchy coconut options are available to you, such as type, product type, and cultivation type. Crunchy Coconut Cole Slaw - crunchy, creamy sweet tangy coleslaw mixed with a nutty, coconut taste. Raise your hands if you love coconut!
To begin with this particular recipe, we have to first prepare a few ingredients. You can have crunchy coconut & panko chicken strips using 14 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Crunchy coconut & Panko chicken strips:
- Prepare 1/2 cup cornstarch
- Make ready 1/2 cup Panko Crumbs
- Make ready 1/2 cup fine coconut
- Prepare Chopped coriander & parsley
- Take 1 tsp Italian herbs
- Make ready 1/2 tsp lemon pepper
- Make ready 1/2 cup peri peri sauce
- Take 3/4 tsp salt
- Take 1 tsp garlic powder
- Get 1 teaspoon cayenne pepper
- Get 1/2 teaspoon black pepper
- Make ready 3 large egg
- Get 2 cups shredded sweetened coconut
- Make ready 3-4 chicken fillets
It can be prepared and served on skewers. This granola recipe is loaded with chocolate chips, coconut, and sunflower seeds and coated in honey and peanut butter for a sweet and crunchy snack or breakfast treat. It's crunchy, delicious, and perfect for any picnic or social gathering! My Crunchy Coconut Chickpea Salad Recipe is filled with hearty, protein and mineral-rich chickpeas and beauty fat-filled coconut.
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.
My Mom gave me this no-bake cookie recipe years ago when she had them on her Christmas buffet. I can't believe how simple they are to make.—Jane McMillan, Dania. Crunchy Coconut-Coated Chicken Breasts are perfect for people on a diet! This is paleo-friendly and truly healthy! This is the chicken recipe that your family will not get tired of.
So that’s going to wrap it up with this exceptional food crunchy coconut & panko chicken strips recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
