Crispy Coconut Chicken
This is perfect Saturday night food! I do love a chicken goujon & these have a lovely hint of coconut making them just a little bit different!
I have used Panko breadcrumbs but crushed puffed rice cereal will work just as well.
Serves 4 Approx 65p per person
Prep time inc chilling 40 minutes Cooking time 10-15 minutes
Level 🍴🍴
Ingredients
2 skinless chicken breasts
2 eggs beaten
75g plain flour, seasoned with salt & pepper
75g Panko breadcrumbs (or crushed puffed rice cereal)
75g dessicated coconut
sunflower oil
Place the chicken breasts between two sheets of cling film & flatted with a rolling pin until they are of even thickness.
Slice the chicken into strips.
Put the flour, eggs, breadcrumbs & coconut into shallow bowls.
Take a piece of chicken & dip it first in flour, then egg, coconut, egg again then breadcrumbs. Repeat with each piece of chicken & set aside onto a plate.
Cover the plate with cling film & put in the fridge for 30 minutes.
Fill a large deep frying pan 1/3 of the way up with sunflower oil over a medium/high heat.
Put 3-4 pieces of chicken in at a time & cook for 2 minutes on each side, set aside on a warm plate while you cook the rest.
Serve immediately.
