JASON BUTZCrispy Coconut Chicken
In The Fresh Meat Case
Crispy Coconut Chicken
In The Fresh Meat Case
In The Fresh Meat Case
Made With:
PERDUE® PERFECT PORTIONS® Boneless Skinless Chicken Breast All Natural
PREP TIME: 10min COOK TIME: 15min
Serves 4
- 410
Calories - 36g
Protein - 720mg
Sodium - 15g
Sat. Fat - 2g
Sugar 
Ingredients
4 PERDUE® PERFECT PORTIONS® Boneless Skinless Chicken Breast All Natural orPERDUE® Boneless Skinless Chicken Breasts Individually Wrapped
1/2 cup flour
1 tsp. salt
1/2 tsp. black pepper
2 large eggs
1 1/2 cups unsweetened shredded coconut
1 cup Panko breadcrumbs
4 tbsp. coconut or canola oil
Step 1
combine
In a shallow dish, combine the flour, salt, and pepper. In a second shallow dish, whisk together the eggs. In the third shallow dish, combine the shredded coconut and the Panko breadcrumbs.
Step 2
dredge
First, dredge each Perfect Portion lightly in flour. Then dip the floured chicken in the egg wash, letting the excess drip away. Next, dredge the egg washed chicken in the coconut-panko mixture, pressing lightly to make sure the coconut sticks.
Step 3
Bake
Preheat your oven to 350°F. In a large skillet, heat the coconut oil over medium lo heat. Sauté the chicken 1 to 2 minutes per side until coconut is golden brown. Place the chicken on a rack over a foil lined baking tray. Place the baking tray in the oven and bake for 10 minutes until chicken is cooked through. Chicken is done when a meat thermometer inserted in the center reaches 170°F. Keep warm until ready to serve.
Step 4
Serve
Serve Crispy Coconut Chicken with Basmati rice and your choice of dipping sauce. Sweet and sour, citrus chili or peanut sauce.
20 MIN
