First things first… YUM!! I love trying to cook new things and this one was an adventure. And SO worth it. I really enjoy the slight sweetness that the coconut brings in, and when dipped in Sweet Chili sauce it’s just a match made in Heaven!
what you’ll need:
- 3 chicken breasts
- 1/4 vegetable oil
- 1/2 cup all-purpose flour
- 1/2 tsp. salt
- 2 eggs
- 1 cup panko crumbs
- 1 cup coconut flakes
how you’ll do it:
cut chicken breasts in strips diagonally
set up your “dipping” station
L-R: flour & salt, eggs, plain panko (for Ryan), panko w/coconut
pour oil in skillet and let it get hot while you:
dip all chicken strips in flour
then dip flour-covered strips in eggs, then panko w/coconut
oil should be ready now (test by flicking flour in it to see if it sizzles)
place strips in skillet and cook 2-3 minutes on each side or until brown
Be sure to dip in Sweet Chili dipping sauce, which can be found in the Asian food section at a grocery store near you š
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