The Crispiest Coconut Chicken Ever
Ingredients
Marinade
- 1 1/2 pound chicken breast boneless, skinless
- 3/4 tsp salt
- 2 cloves garlic grated
- 1/2 tbsp fresh ginger grated
Breading
- 1 cup panko bread crumbs
- 1 cup coconut flakes unsweetened
- 1/2 tsp salt
- 1 tbsp fresh lime juice
- 2 eggs beaten
- 1 1/2 cups flour all purpose
- vegetable oil for frying
Instructions
Marinate the Chicken
- Slice the chicken into 2 inch wide strips. Dry the strips very well with paper towels. In a large bowl, combine the grated garlic, ginger and salt. Add the chicken and marinate in the refrigerator for 4 hours.
Bread the Chicken
- Mince together the panko, coconut flakes and the remaining salt in a food processor. Pour the mixture into a bowl.Create a breading station: in one bowl, pour the flour, in another, the eggs, and the last bowl will be the coconut/ panko mixture.Dredge the marinated chicken strips, one at a time, in the flour, then eggs, then the coconut mixture.
Fry the Chicken
- Pour a couple inches of oil into a large pot or Dutch oven. Heat on medium high until it reaches 350 degrees. Do not add the chicken until the oil is at temperature.Place the chicken strips into the hot oil. Fry for 2 1/2 to 3 minutes on each side. Don't fry too many at once, because the temperature of the chicken will bring the temperature of the oil down significantly. I recommend adding a new strip as you are turning over the previously added strip. This will give the oil time to adjust. Remove the chicken from the oil and place on a wire rack.