Crispy Coconut Chicken
Crispy strips that are perfect for snacks, lunch or dinner.
500gm/ 1lb chicken breast/ tenderloins - cut into strips
1 cup plain flour
1 tsp paprika
1 tsp cumin powder
¼ tsp cayenne pepper
1 cup coconut milk
1/2 cup unsweetened shredded coconut
2 tbsp lemon juice
canola/olive oil spray
Preheat your oven to 180°c/350°f degrees.
Cover a tray with baking paper. If you have a wire cooling rack place it on top of the tray (allows the chicken to crisp all around).
In a medium bowl, add chicken, lemon juice and coconut milk. Set aside.
Gather 3 bowls. Mix flour and spices in one bowl. Sprinkle the shredded coconut into another bowl then crack eggs into final bowl and whisk until combined.
Gently coat chicken in flour mix, then dip into egg and finally in coconut to lightly coat it.
Place chicken on the tray or wire rack and give it a light spray with oil spray (this will help it go crunchy).
Bake for 20-30 mins depending on the thickness of the chicken you are using. The outside should brown, but the inside should be tender with internal temp of 75°c/165°f.
Serve warm with favourite sauce (mayo mixed with lime, pepper and chilli for me).
Try it with prawns/shrimp too!