This recipe is a new one for our family and we LOVE it. I got it from the Six Sisters' Stuff website.
It reminds me of sweet, flavorful, breaded coconut shrimp, but it's chicken! It has a sweet, nutty, curry tone to it.
1 cup sweetened coconut flakes, chopped
1 cup panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp salt
3.4 tsp mild yellow curry powder
1/4 tsp onion powder
dash of red pepper
chicken breasts, sliced in half and then cut into approx. 3 inch pieces
my egg-like mixture: 1 cup dairy-free milk, boiled for 1 minute with approx. 1/4 cup white flour to thicken.
Method:
1. Combine coconut flakes and seasonings.
2. Slice the chicken breasts
3. Make egg-like mixture on stove
4. Coat chicken with egg-like mixture, roll in coconut seasoning mixture
5. Line baking sheet with parchment paper and bake chicken at 450 for 15-20 minutes. Keep an eye on it so it gets crispy, but not burned.
It reminds me of sweet, flavorful, breaded coconut shrimp, but it's chicken! It has a sweet, nutty, curry tone to it.
1 cup sweetened coconut flakes, chopped
1 cup panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp salt
3.4 tsp mild yellow curry powder
1/4 tsp onion powder
dash of red pepper
chicken breasts, sliced in half and then cut into approx. 3 inch pieces
my egg-like mixture: 1 cup dairy-free milk, boiled for 1 minute with approx. 1/4 cup white flour to thicken.
Method:
1. Combine coconut flakes and seasonings.
2. Slice the chicken breasts
3. Make egg-like mixture on stove
4. Coat chicken with egg-like mixture, roll in coconut seasoning mixture
5. Line baking sheet with parchment paper and bake chicken at 450 for 15-20 minutes. Keep an eye on it so it gets crispy, but not burned.
egg-like mixture (sorry the photo is blurry!)
coating the chicken
ready for the oven
baked and ready to eat!
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