This sweet coconut and spicy cayenne crispy Coconut Chicken will be a hit! With a short list of ingredients and simple instructions, you'll wonder why this recipe hasn't been made yet.
– ½ cup cornstarch– 1 teaspoon cayenne pepper– 1 teaspoon salt – 1 teaspoon pepper– 3 large egg– 2 cups sweetened coconut flake– 1 ½ pounds chicken breast– oil
Ingredient
1
Get three shallow bowls. In the first, mix cornflour, cayenne, salt, and pepper. Second bowl, beat eggs. Add coconut flakes to the last bowl.
2
Dredge the chicken pieces in cornflour, eggs, and coconut, coating them completely with coconut flakes.
3
Use all chicken chunks. Heat 1–2 inches of oil in a big pot or skillet to 350°F. Add a few chicken pieces at a time to heated oil, not too many.
4
Fry the chicken for 2–3 minutes on both sides to cook the inside. Place chicken on paper towel-lined platter to drain.
5
Use remaining chicken bits. Serve with your favourite sauce or sweet and sour.
6
Heat the oven to 400°F. Parchment a baking sheet. As in step 2, dredge the chicken.
7
Put the dredged chicken on the baking pan and bake. Bake chicken for 15-20 minutes until crisp and golden brown.
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