![]() Lightly spray chicken with non-stick cooking spray to promote extra crispiness. The baking rack allows the hot oven air to circulate underneath the chicken so you get crispy chicken on all sides. Place a baking rack on top of the foil that has been sprayed with non-stick cooking spray. The foil isn’t essential but it makes for super easy cleanup. Place chicken tenders on a foil-lined baking sheet. This prevents your hands from becoming cakey and the chicken tenders from becoming gummy. I like to use one hand when working with the “wet” ingredients and my other hand when working with the dry breading. Working with one chicken tender at a time, dredge in flour and then dip in egg, and then finally coat in the coconut/cashew/panko mixture, pressing mixture into chicken with your fingers to make sure the coating sticks. Whisk the egg with the lime juice in another shallow dish. ![]() This step is key as the uniform smaller pieces of coconut and cashews adhere better to the chicken and cook more evenly (so the coconut doesn’t burn) to create that tantalizing golden crust. Add cashews and coconut flakes to food processor and pulse until the cashews are about the size of the panko crumbs. seasonings: garlic powder, onion powder, ginger powder, pepper, cayenne pepper.You may substitute granulated sugar if that’s all you have on hand. flour: I use all-purpose flour but I’m sure almond flour, etc.Please do NOT substitute with traditional breadcrumbs and expect the same results. Panko breadcrumbs are lighter, larger and dryer than normal breadcrumbs so they absorb less moisture which produces a way crispier breading. panko: are a Japanese breadcrumb and can be found next to the traditional/Italian breadcrumbs at your grocery store.I like to get my cashews at the bulk bins at Sprouts. cashews: use toasted, unsalted cashews.Sweetened shredded coconut adds sweetness and balances out the rich cashews and robust seasoning. coconut: you will want to use sweetened shredded coconut flakes and NOT unsweetened coconut flakes.In addition to chicken tenders, here’s what you’ll need for Coconut Crusted Chicken recipe: They can be longer if your chicken is longer, just don’t make them much wider so you get maximum coconut breading. Next, slice the chicken into 1 1/2″ wide strips by about 5″ long. Simply place the chicken breasts between two pieces of plastic – or easier yet, slip into a freezer size plastic bag, and pound to an even thickness with a meat mallet or side of a can – about 1/2″. Lastly, I prefer chicken tenderloins because they are the perfect size to pick up and eat with your hands – and everything is more fun when you eat it with your hands! Can I use chicken breasts?Ībsolutely! If you only have chicken breasts at home, you can still use them to make this Coconut Crusted Chicken. If you use larger chicken you are left with more chicken to breading – which means you are seriously missing out on the coconut cashews that make this recipe amazing. I recommend chicken tenderloins for this Coconut Crusted Chicken recipe because as their name implies – they are tender! Their thinner size also creates the perfect proportions of juicy chicken verses crunchy coconut breading. What Chicken is Best for Coconut Crusted Chicken? Seriously delicious!ĪND the recipe is super easy! Simply process the coconut and cashews, combine with panko and spice, dredge the chicken in flour, egg and cashew breading mixture and bake and voila! You are rewarded with addictive crunchy, HEALTHY Coconut Crusted Chicken! These Crispy Coconut Crusted Chickens Tenders are a perfect blend of sweet and spice, crunchy outside, tender inside and the crunchy, buttery cashews just push it over the edge. This crunchy, Coconut Crusted Chicken recipe is one of the best I’ve created – I hope you’ll agree! Every bite of chicken is crusted in cashews, coconut and panko spiced with ginger, cayenne (as little or as much as you like) garlic and onion and sweetened with the coconut and brown sugar. The warm summer breezes just make me want to cover everything in mangoes, papayas, coconut and pineapple! So I dreamt up these Coconut Crusted Chicken Tenders so we can taste the tropics any day off the week. It’s been getting tropical a lot around here lately…in a food sort of way.
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