Friday, June 3, 2011

coconut fried chicken.

Coconut Fried Chicken from Lauren:

1 lb. chicken tenders
1 tsp. salt
1 1/2 cups Panko Japanese-styled bread crumbs
1 1/2 cups flour, divided
3/4 cup shredded coconut
3 eggs
Vegetable oil
pepper to taste

Pre-heat your oven to 350 and heat oil in a fry daddy or over medium heat in a pot on the stove. Set a paper towel on top of a plate to set chicken on once it is fried.

In one bowl beat the three eggs with a fork. In a second bowl put ONE cup of flour. In a third, medium sized bowl combine 1/2 cup flour, panko bread crumbs, salt, coconut and pepper to taste.

Dip chicken tenders in flour, egg and panko mixture, in that order. Fry them until they are golden a few at a time and leave them to rest on a paper towel. When you have fried all the chicken transfer it to an oven-safe pan and bake for 20-30 minutes or until cooked through.

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