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> Crispy Coconut Chicken Strips with Avocado Coriander Dip
Crispy Coconut Chicken Strips with Avocado Coriander Dip
Recipe By:
Lilydale
freerangechicken.com.au
[1]
Prep Time:
20 minutes
Cook Time:
20 minutes
Serves:
6
This chicken appetiser recipe serves 6 as a great light meal or easy party starter.
Ingredients
1 x 1 kg (approx.) Lilydale Free Range Bulk Chicken Breast Fillets, cut into 2cm wide strips
1/4 tsp sea salt
1/8 tsp ground black pepper
1/2 cup white rice flour
2 large eggs
2 tblsp water
1 1/2 cups panko bread crumbs
1/2 cup unsweetened shredded coconut
1 cup vegetable oil
Method
Preheat the oven to 200°C. Place chicken breast on a cutting board and cut into long 2cm wide strips. Season chicken breast with salt and pepper.
Slice each half into vertical tenders (about 2cm wide strips)
Place rice flour in a wide, shallow bowl. Lightly beat eggs and water in another shallow bowl. Combine panko and shredded coconut in a third bowl
Coat each piece of chicken in rice flour, shaking off excess, then dip into egg mixture.
Using 2 forks, dip chicken into panko mixture, pressing slightly to adhere the coating. Set aside and continue with remaining chicken
Heat olive oil in a large skillet over medium-high heat. Fry 3 to 4 tenders at a time, for 2 to 3 minutes on each side, until golden brown.
Transfer the chicken to a lined baking sheet. Repeat with remaining pieces. Bake the chicken pieces for about 10 minutes, until just cooked through.
Serve immediately, with avocado dip
Avocado Coriander Dip
Ingredients
1 large avocado
1/2 bunch coriander
1 spring onion, chopped
1 garlic clove, peeled
2 limes, juiced
1/2 teaspoon sea salt
Method
To make avocado coriander dip, place all ingredients in a food processor and blend until smooth
Links
[1] https://freerangechicken.com.au