Coconut Encrusted Chicken
Servings: 4
Calories: 530kcal
Ingredients
- 1/2 cup Cornstarch
- 3/4 teaspoon Kosher salt
- 1 teaspoon Cayenne pepper
- 1/2 teaspoon Black pepper
- Sprinkle of paprika
- 3 Large eggs
- 2 cups Shredded sweetened coconut
- 1 1/2 lbs Chicken tenders
- Oil for frying if choosing this cooking option
Instructions
- Mix cornstarch, salt, cayenne pepper, paprika and black pepper in bowl, set aside.
- Beat eggs in mixing bowl until frothy.
- Place coconut in a separate bowl.
- Dredge chicken tenders in cornstarch mixture
- Dip in eggs
- Press chicken into coconut, coating both sides.
- (If making a freezer meal, freeze at this point)
Cooking Instructions
- Fill heavy skillet with at least 2-3 inches of oil
- Heat oil. Or use deep fryer set to 350 F
- Deep fry in batches, cooking about 2-3 minutes if fresh, 3-5 minutes if frozen.
- Or
- Bake at 350 for 30 minutes
- Serve with apricot dipping sauce
Nutrition
Calories: 530kcal | Carbohydrates: 37g | Protein: 42g | Fat: 24g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 232mg | Sodium: 800mg | Potassium: 841mg | Fiber: 2g | Sugar: 20g | Vitamin A: 439IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 2mg