Story by Amy Ramos
Staff Writer
I never would have thought that chicken and coconut would go together so nicely.
One of my friends recently told me about this amazing chicken that she made the other night and after hearing that it involved coconut I had to give the recipe a try.
The results were phenomenal.
When cooked just right it should appear a rich golden brown with a nice crispy texture. My mouth was watering just from the look of the fleshly made coconut chicken.
When biting into a piece the tastes that spread across your pallet are that of juicy chicken with a burst of savory coconut. The juiciness from the chicken contradicts the crispy texture that surrounds it and the unique taste of the coconut blends surprisingly well with it. I highly recommend serving this entree with white rice on the side or even a crisp green salad. Dessert is not needed because you will not want to let the taste leave your mouth.
Here is what you will need if you would like to join in on this delicious dish:
1 pound boneless skinless chicken breast, sliced width-wise into 12 to 14 strips
1/3 cup shredded unsweetened coconut
1/3 cup bread crumbs
2 tablespoons ground flax seed
1 tablespoon sugar
1/4 teaspoon salt
1 large egg, beaten
2 tablespoons peanut oil, divided
The first thing you will need to do is place the coconut, bread crumbs, flax seed, sugar, and salt into a medium bowl and mix them all together. Place the egg in a separate bowl. When breading the chicken I dipped the strips into the bowel with the egg in it. and then I coated the piece of egged chicken with the coconut mixture. In the next step I heated 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. After I have heated up the oil I then added the chicken and cook it for 6 minutes. Remember to cook until the chicken until it is no longer pink, cut it open to check the middle.
