Recipe: Tasty Crunchy coconut & Panko chicken strips

Crunchy coconut & Panko chicken strips. A wide variety of crunchy coconut options are available to you, such as type, product type, and cultivation type. This granola is also naturally sweetened with coconut sugar and maple syrup and sprinkled with dried blueberries. From the crunchy coconut shrimp to the soft rice noodles and fresh-to-death toppings, this dish is loaded with flavor and texture.

Raise your hands if you love coconut! All Reviews for Crunchy Coconut and Lime Burgers. yummy! i love the crunchy sweet and salty coconut topping. I used fat free mayo for the cilanto-coconut spread. You can have Crunchy coconut & Panko chicken strips using 14 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Crunchy coconut & Panko chicken strips

1. Prepare 1/2 cup of cornstarch.
2. Prepare 1/2 cup of Panko Crumbs.
3. Prepare 1/2 cup of fine coconut.
4. You need of Chopped coriander & parsley.
5. Prepare 1 tsp of Italian herbs.
6. Prepare 1/2 tsp of lemon pepper.
7. You need 1/2 cup of peri peri sauce.
8. It's 3/4 tsp of salt.
9. It's 1 tsp of garlic powder.
10. Prepare 1 teaspoon of cayenne pepper.
11. Prepare 1/2 teaspoon of black pepper.
12. It's 3 of large egg.
13. You need 2 cups of shredded sweetened coconut.
14. It's 3-4 of chicken fillets.

Crunchy Coconut-Coated Chicken Breasts are perfect for people on a diet! This is paleo-friendly and truly healthy! This is the chicken recipe that your family will not get tired of. These sweet coconut cookies are slightly crunchy on the outside, but soft and chewy on the inside, with a secret ingredient to make them extra smooth.

Crunchy coconut & Panko chicken strips instructions

1. Marinated chicken with Peri peri sauce,Italian herbs,lemon pepper & garlic powder. Keep in fridge for 1 hour. Mix cornstarch, salt, Cayenne Pepper,garlic powder n Black Pepper in a shallow bowl; set aside. Beat eggs in a bowl until frothy. Mix coconut,panko,coriander & parsley in a bowl..
2. Dredge chicken in cornstarch mixture; shake off excess. Dip chicken in egg then press chicken into the coconut mixture. Turn over and press into coconut mixture again to coat both sides..
3. Keep the chicken in fridge for 15-20 min. Add chicken to the hot oil in batches. fry until cooked through, about 2-3 min. Drain. Serve hot with instant sweet & hot sauce. Enjoy 😊.
4. Sweet & Hot Sauce:- 1 cup Apricot Jam 2 tbsp cider vinegar. 1-2 tsp hot sauce. 1 tbsp chili sauce 1 tsp garlic powder Mix all together in a saucepan. Cook on slow flame until jam melted. Cool on room temperature. Serve. #Mubinarecipes.
5. I used same recipe for prawns n fish..

It's crunchy, delicious, and perfect for any picnic or social gathering! My Crunchy Coconut Chickpea Salad Recipe is filled with hearty, protein and mineral-rich chickpeas and beauty fat-filled coconut. The best coconut cookies yet very affordable that you can find in town. Everything tastes better with coconut don't you think?! So I took these chicken bites and soaked them in coconut milk then coated them in shredded coconut.

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