samedi 31 décembre 2016

Crispy Coconut Chicken

Vegetable oil for frying
1/2 cup cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper
1 tsp cayenne pepper {optional}
3 large eggs, lightly beaten
3 - 4 cups of sweetened coconut flakes (Baker's Coconut)
3 - 4 medium boneless, skinless, chicken breasts, cut into strips or nuggets.

How to make it :

In a medium pot, add 2 - 3 Inches of oil. Turn burner to medium and allow oil to get nice and hot. The perfect temperature should be 365*F
In a bowl mix cornstarch, salt, pepper & cayenne pepper. Set aside.
In a second bowl, add 3 eggs and lightly beat.
In a third bowl add coconut flakes.
Take chicken and douse in cornstarch mixture. Then dip into eggs and cover well. Then dip in coconut and set aside on a plate. Do this to all chicken.
Once chicken is ready, check oil. Place the end of a wooden spoon in the oil. If bubbles form around the spoon the oil is ready. If bubbles do not form around the spoon then the oil is not hot enough.
Once oil is hot enough, GENTLY add chicken one piece at a time to oil, ensuring chicken does not touch and stick together upon initial contact into oil.
Cook chicken for approximately 4 minutes then flip and allow the other side to cook. Cook second side for an additional approximate 4 minutes.
Gently remove golden chicken and set on a paper towel lined plate. Cook chicken in batches if all does not fit into pan.
Once all chicken is cooked, serve with your favorite sauce.
We enjoyed this plain, with honey, with an orange sauce and with sweet & sour sauce. Choose your favorite dipping sauce and enjoy!

Tips for frying with oil if you have never done it... frying with oil is a serious thing and not to be taken lightly - AT ALL. If you are nervous at all buy a fryer OR do our baked method!
Heat oil to 350* - 375*F. Use a digital or candy thermometer to determine how hot your oil is. If you don't have one, then place your oil over medium heat - maybe a little lower than medium just to be safe. Let oil heat for 10 minutes. To test to see if oil is ready or too hot, toss a few (FEW) flecks of coconut into the oil. If coconut turns a golden color within 2 minutes you are ready. If your coconut looks the same as it did after 2 minutes your oil isn't hot enough. If your coconut turns black your heat is WAY TOO HIGH and you should turn it down a notch or two and let it cool. Continue with the coconut test until you are confident the oil is ready for your chicken!

If you'd rather BAKE instead of fry follow these directions: Preheat the oven to 400*F. Lay coconut breaded chicken on a baking dish lined with parchment paper, non stick foil or a baking mat. Bake for 15 minutes, then turn chicken over. Bake 10 more minutes (total 25) or until chicken is cooked through. Enjoy!

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