Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Pan Fried Coconut Chicken
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- #3247
serves/makes:
ready in:
over 5 hrs
over 5 hrs
3 reviews
ingredients
4 skinless, boneless chicken breast halves
1 can coconut milk
1 lime, juiced
2 tablespoons soy sauce
salt and pepper, to taste
Breading
2 eggs, fork beaten
1 cup flour
1 cup packaged sweetened shredded coconut
oil to fry
directions
Marinade the chicken in the coconut milk, soy sauce and lime several hours or overnight. Drain chicken and season with salt and pepper.
Dip chicken in eggs coating well and then in flour mixed with the coconut. Shake off excess. Heat adequate amount of oil in a skillet for proper frying and fry chicken cutlets on medium high heat, turning a few times until golden and done. Do not let coconut breading burn. Drain on absorbent paper. Serve with Asian style noodles and coconut pancakes if desired.
added by
internationalrecipes
nutrition data
623 calories, 36 grams fat, 41 grams carbohydrates, 37 grams protein per serving.
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reviews & comments
April 13, 2014
My breading didn't stay on the chicken as I was cooking it. did anyone else have this problem? how do I fix it?
January 20, 2014
I double the recipe and use the leftovers the next day or so, cold, over lettuce with chow mein noodles, mandarin orange segments and sunflower seeds. Yummy! Great diet recipe and so easy to prepare.
October 19, 2013
The chicken was tender but for me the sweet breading just didn't go with the chicken. I like coconut shrimp but I just didn't love this. I think I might use unsweetened coconut next time and add spice to the breading. I liked the texture a lot, it just was the sweet coconut flavor I didn't care for.