Crunchy coconut & Panko chicken strips. This granola is also naturally sweetened with coconut sugar and maple syrup and sprinkled with dried blueberries. Ingredients for Crunchy Coconut Chicken Recipe. Crunchy Coconut Cole Slaw - crunchy, creamy sweet tangy coleslaw mixed with a nutty, coconut taste.
Sangat berbaloi dengan kuantiti yang banyak ni.
Dah try belum The Crunchy Coconut ni?
All Reviews for Crunchy Coconut and Lime Burgers. yummy! i love the crunchy sweet and salty coconut topping.
You can have Crunchy coconut & Panko chicken strips using 14 ingredients and 5 steps. Here is how you cook that.
Ingredients of Crunchy coconut & Panko chicken strips
- You need 1/2 cup of cornstarch.
- You need 1/2 cup of Panko Crumbs.
- It's 1/2 cup of fine coconut.
- Prepare of Chopped coriander & parsley.
- It's 1 tsp of Italian herbs.
- You need 1/2 tsp of lemon pepper.
- You need 1/2 cup of peri peri sauce.
- Prepare 3/4 tsp of salt.
- You need 1 tsp of garlic powder.
- It's 1 teaspoon of cayenne pepper.
- Prepare 1/2 teaspoon of black pepper.
- Prepare 3 of large egg.
- It's 2 cups of shredded sweetened coconut.
- Prepare 3-4 of chicken fillets.
I used fat free mayo for the cilanto-coconut spread. 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. Coconut shrimp is a shrimp dish prepared using shrimp and coconut as primary ingredients.
Crunchy coconut & Panko chicken strips instructions
- 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..
It can be prepared as a crunchy dish with the shrimp coated and deep fried, pan-fried or baked, and as a sautéed dish using coconut milk and other ingredients. It can be prepared and served on skewers. Tender juicy chicken encased in a crunchy coconut coating. Perfect for either lunch or dinner. These are so much crunchier (high heat, a wire rack and a spritz of nonstick spray/oil is necessary to reach this!) and seriously, my life revolves around crunch.
