Crispy Coconut Chicken recipe

Crispy Coconut Chicken



Get 3 bowls and add:

Bowl 1:
-1 part Panko
-1 part sweetened coconut flakes

Bowl 2:
-1 part flour
-1 part corn starch

Bowl 3:
-5 eggs
-1/3 cup of full fat canned coconut milk
*whisk together

Then season everything, (I used Adobo and Sazon)
Then get 4 boneless skinless chicken breasts and pound them out to make them thinner.

Dip each chicken breast into the flour & cornstarch, then into the whisked egg with coconut milk, and pack on the coconut breading. Fry on medium heat until golden brown and let them rest on a paper towel or cooling rack.

I like to serve this with grilled Pineapple, Sweet Chili Sauce, and Jasmine Rice.
Enjoy

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