Dredge chicken into the flour then dip it into the egg buttermilk mixture then coat lightly into the coconut. 3 tablespoons canola oil. 1 1 2 cups unsweetened flaked coconut. Directions mix together coconut flour salt pepper and garlic powder in flat dish. Pan frying is an easy way to get crispy crusts on chicken breasts and tenders without unhealthy frying.
Heat a skillet with the canola oil over medium high heat. The marinade infuses dark meat chicken with a light coconut flavor and flaked coconut in the breading heightens the nutty taste. Dip chicken strips into egg then coat with coconut mixture. 4 6 ounce skinless boneless chicken breast halves cut into 1 2 inch thick strips. Bake at 400 for 25 minutes or until brown and cooked through turning once.
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Make sauce by. On a plate mix together the panko breadcrumbs coconut brown sugar and garlic powder. 1 cup rice flour. Make sauce by. Ingredients 4 6 ounce skinless boneless chicken breast halves cut into 1 2 inch thick strips 1 2 teaspoon salt 1 4 teaspoon ground red pepper 1 cup rice flour 1 cup whole buttermilk 1 large egg 1 1 2 cups unsweetened flaked coconut 3 tablespoons canola oil sweet chile sauce optional.
1 cup rice flour. Heat a skillet with the canola oil over medium high heat. Sweet chile sauce optional calories 298. Dredge chicken into the flour then dip it into the egg buttermilk mixture then coat lightly into the coconut.
