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Post by Granny Smith on Jul 17, 2012 7:43:37 GMT -5
Coconut Chicken
Boneless chicken breasts Shredded unsweetened coconut 1/2 cup all-purpose flour 1 egg 1/2 t. salt 1/8 t. black pepper milk
Heat oven to 350 degrees. Oil a baking sheet and set aside.
Wash chicken and trim if necessary. Place chicken in a large bowl. Pour some coconut in another bowl or a pie plate.
Mix flour, egg, salt, pepper, and enough milk to make smooth, thick batter. Pour some of the batter over the chicken and mix well, making sure to get all the nooks and crannies. Add more batter if needed to lightly coat the chicken. The idea is just to moisten the chicken so the coconut will stick, not to actually batter it. This recipe makes enough batter to coat at least 8 large chicken breasts.
Roll the chicken in the coconut to coat all sides well. Add more coconut to the bowl as needed. How much depends on how many pieces of chicken you're making. Lay chicken on oiled baking sheet.
When all the chicken is coated, put in preheated oven and bake 45 minutes to 1 hour, depending on the size and thickness of the pieces. When the coconut starts to brown a little, cover with a sheet of aluminum foil (just lay it on top). Remove foil the last 10 minutes to allow coconut to brown nicely.
Serve hot.
Note: Spices could be added to the batter, if desired. Depending on what you're serving with the chicken, you could add garlic powder, onion powder, curry powder, ginger, cayenne, or whatever else you think would be good.
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Post by Granny Smith on Jul 17, 2012 12:54:29 GMT -5
I made this last night and it got a 5 thumbs up rating (that would be all of us). Dan couldn't quit bragging on how good it was. He even complimented me on it again as he was on his way to bed. Very unusual!
The meal we had had a Polynesian flair, but you could season the chicken batter to make it go with several other ethnic families as well.
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Post by Valerie on Jul 26, 2012 11:51:31 GMT -5
Ok, adding this to the list of stuff to try soon. Yay chicken!
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Post by Granny Smith on Jul 26, 2012 17:26:17 GMT -5
I'm thinking of making it again this coming week. It was SO good.
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