Coconut Fried Chicken Recipe
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Category: |
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Ingredients: |
Ingredients: 8 boneless chicken tenders
1 12oz can coconut cream (preferred over coconut milk)
1 cup flour
1/4 cup flake coconut
1 egg
salt and pepper
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Directions: |
Directions:Place the chicken and coconut cream in a sealable plastic bag, squeeze all the air out and seal. Place in the fridge overnight or for at least 4 hours.
Beat the egg in a bowl. Add flour and coconut to a separate bowl with some salt and pepper.
Remove the chicken pieces from the coconut cream and dip into the egg, then dredge in the flour. Be gentle and toss the chicken pieces to coat on all sides with the flour.
Using tongs, add the coated chicken pieces to hot oil. Make sure you don't overfill the pot or the chicken will stick together. Once the chicken is finished and beautifully golden (about 4-6 minutes), remove from the oil and place on a few sheet of paper towel to drain the excess oil. Season with salt and pepper if desired. |
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Personal
Notes: |
Personal
Notes: Serves 4.
This recipe came from Chef Nathan Lippy shown on the Today Show, Feb 2011. You can just saute the chicken in butter if you don't want to fry it, but it gets crispier when fried.
You could substitute coconut milk if you can't find coconut cream (Whole Foods carries the cream). It just won't be quite as rich tasting.
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