Crispy Coconut Chicken Strips

• Meat

  • 1 1/2 lbs Chicken breasts, boneless

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 Red chili sauce, Sweet
  • 1 tbsp Sriracha sauce

• Baking & Spices

  • 1/2 tsp Black pepper, fresh
  • 1/4 tsp Cayenne
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 1 Vegetable oil

• Nuts & Seeds

  • 1 1/2 cups Coconut, sweetened flaked

• Bread & Baked Goods

  • 3/4 cups Panko crumbs

• Dairy

  • 1/4 cup Milk

Found on cookiesandcups.com

Ingredients

• 2 eggs
• ¼ cup milk
• 1 tablespoon sriracha sauce
• 1½ cups sweetened flaked coconut
• ¾ cups panko crumbs
• 1 teaspoon kosher salt
• ½ teaspoon fresh black pepper
• ¼ teaspoon cayenne (optional)
• 1½ pounds boneless chicken breasts, cut into strips
• vegetable oil for frying
• Sweet Red Chili Sauce for dipping (optional)

Directions

• In a medium bowl whisk together the eggs, milk, and sriracha sauce. Set aside.
• In a medium, shallow dish combine the coconut, panko, salt, pepper, and cayenne.
• Dip the chicken strips in the egg mixture to coat, and then into the coconut mixture, coating completely. Transfer the chicken strips onto a plate and repeat the process with all the strips.
• Turn the oven on to the lowest (or warm) setting, this is usually 160°F. Line a large baking sheet with paper towels and set aside.
• In 10- inch frying pan fill the pan ⅓- inch deep with vegetable oil. Heat the oil over medium heat until it reaches a temperature of 375°, or until small bubbles form when the back of a wooden spoon is placed in the oil.
• In batches place the chicken in the pan, careful not to crowd the pan. Fry 3-4 minutes on each side until golden brown. When the chicken is done, transfer to the paper towel-lined baking sheet and place in the oven to stay warm. Repeat with all the chicken.
• Serve warm with dipping sauce, if desired.