Bud and I both love shrimp. After all, as Bubba says in Forrest Gump,
One of our absolute favorites is coconut shrimp. However, Art is not a big fan of shrimp. 🙁 So one day, I day I made up a recipe for coconut chicken. It’s been such a big hit that we eat it at least once a month. I hope you like it too 😉
I recommend using virgin coconut oil instead of refined. Virgin seems to add more coconut flavor to the dish than the refined version. I also use unsweetened shredded coconut. If you would prefer a little sweetness, feel free to use the sweetened coconut instead.
This dish would go well with a variety of sides, but I like to serve it with Pineapple Fried Rice. (And maybe a cool, tropical beverage?)
Coconut Chicken Recipe
1 lb. boneless skinless chicken breasts, cut up and pounded to 1/2″ thick, or chicken tenderloins
2 Tbsp. virgin coconut oil
1/2 cup all purpose flour
1/2 tsp. salt
1/2 tsp. pepper
2 eggs, beaten
3/4 cup Panko breadcrumbs
1 cup shredded coconut, unsweetened
Set up a dredging station with three shallow plates (or bowls). I dredge left to right, with the frying pan at the far right.
Mix the flour, salt and pepper on the first plate. Put the beaten eggs on the second plate. Melt the coconut oil in the frying pan, over medium heat.
Dredge the chicken, one piece at a time, starting with the flour plate, moving on to the egg plate, and finishing with the Panko plate. I use a fork to move the chicken from plate to plate, but you will probably need to press the Panko onto the meat to make sure it sticks. If you don’t like getting your fingers dirty, you can wear thin gloves.
Fry the chicken in small batches, for about 3-4 minutes per side. Drain on paper towels, then you can keep them warm in a 200F oven.