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Before you jump to Crunchy coconut & Panko chicken strips recipe, you may want to read this short interesting healthy tips about Healthy Power Snacks.
We are very mindful that consuming healthy foods can help us really feel better in our bodies. When we eat more healthy meals and a smaller amount of the unhealthy ones we typically feel much better. A salad allows us to feel a lot better than a piece of pizza (physically anyway). This can be a problem, nevertheless, when it comes to eating between snacks. Finding goodies that really help us feel better and boost our levels of energy often involves lots of shopping and painstaking reading of labels. Why not try one of the following nutritious snacks the next time you need some extra energy?
If you might be looking for a quick snack, you can’t go wrong with a whole grain one. A piece of whole wheat toast, for instance is a great snack in the early morning. Eating on the run can easily be healthier with wholesome chips and crackers. Make the shift from refined products including white bread to the healthier whole grain alternatives.
You don’t have to look far to discover a wide variety of healthy snacks that can be easily prepared. Being healthier doesnt need to be a battle-if you let it, it can be quite uncomplicated.
We hope you got benefit from reading it, now let’s go back to crunchy coconut & panko chicken strips recipe. You can cook crunchy coconut & panko chicken strips using 14 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to prepare Crunchy coconut & Panko chicken strips:
- Get 1/2 cup cornstarch
- Take 1/2 cup Panko Crumbs
- Get 1/2 cup fine coconut
- Provide Chopped coriander & parsley
- Use 1 tsp Italian herbs
- Prepare 1/2 tsp lemon pepper
- Take 1/2 cup peri peri sauce
- Prepare 3/4 tsp salt
- Take 1 tsp garlic powder
- Take 1 teaspoon cayenne pepper
- Take 1/2 teaspoon black pepper
- Use 3 large egg
- You need 2 cups shredded sweetened coconut
- Provide 3-4 chicken fillets
Steps to make Crunchy coconut & Panko chicken strips:
- Marinated chicken with Peri peri sauce,Italian herbs,lemon pepper & garlic powder. - Keep in fridge for 1 hour. - Mix cornstarch, salt, Cayenne Pepper,garlic powder n Black Pepper in a shallow bowl; set aside. - Beat eggs in a bowl until frothy. - Mix coconut,panko,coriander & parsley in a bowl.
- Dredge chicken in cornstarch mixture; shake off excess. - Dip chicken in egg then press chicken into the coconut mixture. - Turn over and press into coconut mixture again to coat both sides.
- Keep the chicken in fridge for 15-20 min. - Add chicken to the hot oil in batches. - fry until cooked through, about 2-3 min. - Drain. Serve hot with instant sweet & hot sauce. Enjoy 😊
- Sweet & Hot Sauce:- - 1 cup Apricot Jam - 2 tbsp cider vinegar. - 1-2 tsp hot sauce. - 1 tbsp chili sauce - 1 tsp garlic powder - Mix all together in a saucepan. - Cook on slow flame until jam melted. - Cool on room temperature. - Serve. - #Mubinarecipes
- I used same recipe for prawns n fish.
These crunchy prawns / shrimp…so, I have to tell you, the first batch I made was just coated in coconut. But they just weren't that crunchy! Panko is essential for this Coconut Shrimp. by Alyssa Rimmer. Crunchy Toasted Coconut Butter Quinoa Bites. I've always had a love affair with coconut.
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