Crispy Coconut Chicken | PERDUE®

Name: Crispy Coconut Chicken | PERDUE®
Ingredients: 4 PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.) or PERDUE® Boneless, Skinless Chicken Breasts, Individually Wrapped (2 lbs.); 1/2 cup flour; 1 tsp. salt; 1/2 tsp. black pepper; 2 large eggs; 1 1/2 cups unsweetened shredded coconut; 1 cup Panko breadcrumbs; 4 tbsp. coconut or canola oil

5.0

(13)

www.perdue.com

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Servings: 4

Cost: $8.61 /serving

Author : Perdue Chicken

Ingredients

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4 PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.) or PERDUE® Boneless, Skinless Chicken Breasts, Individually Wrapped (2 lbs.)1/2 cup flour1 tsp. salt1/2 tsp. black pepper2 large eggs1 1/2 cups unsweetened shredded coconut1 cup Panko breadcrumbs4 tbsp. coconut or canola oil

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Instructions

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Step 1

In a shallow dish, combine the flour, salt, and pepper. In a second shallow dish, whisk together the eggs. In the third shallow dish, combine the shredded coconut and the Panko breadcrumbs.

Step 2

First, dredge each Perfect Portion lightly in flour. Then dip the floured chicken in the egg wash, letting the excess drip away. Next, dredge the egg washed chicken in the coconut-panko mixture, pressing lightly to make sure the coconut sticks.

Step 3

Preheat your oven to 350°F.In a large skillet, heat the coconut oil over medium lo heat. Sauté the chicken 1 to 2 minutes per side until coconut is golden brown. Place the chicken on a rack over a foil lined baking tray. Place the baking tray in the oven and bake for 10 minutes until chicken is cooked through. Chicken is done when a meat thermometer inserted in the center reaches 170°F. Keep warm until ready to serve.

Step 4

Serve Crispy Coconut Chicken with Basmati rice and your choice of dipping sauce. Sweet and sour, citrus chili or peanut sauce.