Sunday, November 30, 2014

coconut chicken fingers...25 minutes

the goods:

3 boneless skinless chicken breasts
2 large eggs
1/4 cup milk
1/2 cup flour
1 cup panko bread crumbs
1 cup unsweetened shredded coconut
1/2 teaspoon salt
1/2 cup vegetable oil, divided
1 cup sweet chili sauce

Cut each breast into 6 strips diagonally. Prepare your breading station by gathering 3 bowls. In the first bowl combine flour and salt. In the second bowl, whisk together the eggs and milk. In the third bowl stir together the panko and coconut.
Place 1/4 cup vegetable oil in a large cast-iron skillet and heat over medium-high. While oil is heating, dredge the chicken strips in the flour mixture, then egg mixture, and finally the coconut/panko mixture. Place about 6 strips in the pan at once. Fry the strips for 2-3 minutes on each side or until they are golden brown and crispy. Place them on a paper-towel-lined plate and move onto the next batch. Add more oil to pan as needed. Serve with sweet chili sauce for dipping.

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