Coconut Chicken (or shrimp) Recipe?
In the past I have made coconut chicken thuswise: strips of chicken breast with a light breading and then coconut, sweetened. It's not gourmet, but I loved it. Now I can't seem to find a recipe. Does anyone have one? I remember using flour, club soda, sweetened coconut and not sure what else. I suck at frying so I need a lot of guidance.
I found this recipe online for macca, I hope the link comes out, I am not sure how to post a link anymore. Anyway, it calls for chicken on the bone, which I don't love, so it is not quite my thing, but I hope it helps macca.
As for LisaAZ, I think the recipe from blondie will do it for me, so thanks for the offer. Maybe I will try it next time!
Tha hard drive on my computer crashed, and I may have lost all of my recipes. I hope not- computer guy is coming to try and rescue me. But- to stay on topic- I had a recipe for a non fried coconut shrimp dish. I remember there were egg whites, which got the coating to stick to the shrimp. Then into a hot oven for a few minutes. It really was not too bad. Can anyone help with a recipe? I think it may have come from Cooking Light magazine.
I haven't made it in ages but my recipe is a basically a seasoned beer batter that you dunk the shrimp in and then roll in the coconut. This leaves less coconut on the shrimp that what you might be looking for though. It's definately not the sweetish desert type of coconut shrimp that I've tasted before. Let me know if you are interested though and I'll type it out for you.....
Here is a recipe I use. It was from Southern Living. It is really easy and has been a huge hit in my family.
Crispy Coconut Chicken
4 Boneless, Skinless Chicken Breasts
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon pepper
3/4 cup lime-flavored seltzer water
2 cups sweetened flaked coconut
1 cup fine, dry breadcrumbs
Cut each chicken breast into 4 to 6 (1-inch) strips.
Whisk together flour and next 4 ingredients in a bowl. Combine coconut and breadcrumbs in a large shallow dish. Dip chicken pieces in flour mixture, and dredge in coconut mixture.
Pour oil to a depth of 2 inches in a deep skillet or Dutch oven; heat to 350°.
Fry chicken, in batches, 2 to 3 minutes or until golden. Drain on paper towels. Sprinkle lightly with salt, if desired.