Recipe: Delicious Crunchy coconut & Panko chicken strips

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Before you jump to Crunchy coconut & Panko chicken strips recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

The benefits of healthy eating are these days being given more publicity than ever before and there are many reasons for this. There are numerous health conditions linked with a poor diet and there is a cost to the overall economy as individuals suffer from diseases such as heart disease and high blood pressure. Wherever you look, people are encouraging you to live a healthier way of living but then again, you are also being encouraged to rely on convenience foods that can affect your health in a bad way. In all probability, most people think that it takes a great deal of work to eat healthily and that they will need to drastically change their lifestyle. Contrary to that information, people can change their eating habits for the better by making a couple of small changes.

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Evidently, it's easy to begin incorporating healthy eating into your daily routine.

We hope you got benefit from reading it, now let's go back to crunchy coconut & panko chicken strips recipe. You can have crunchy coconut & panko chicken strips using 14 ingredients and 5 steps. Here is how you do that.

The ingredients needed to make Crunchy coconut & Panko chicken strips:

1. Use of cornstarch.
2. Get of Panko Crumbs.
3. Prepare of fine coconut.
4. You need of Chopped coriander & parsley.
5. Get of Italian herbs.
6. Provide of lemon pepper.
7. Get of peri peri sauce.
8. Use of salt.
9. Provide of garlic powder.
10. Take of cayenne pepper.
11. Get of black pepper.
12. Use of large egg.
13. Take of shredded sweetened coconut.
14. Take of chicken fillets.

Steps to make Crunchy coconut & Panko chicken strips:

1. Marinated chicken with Peri peri sauce,Italian herbs,lemon pepper & garlic powder. Keep in fridge for 1 hour. Mix cornstarch, salt, Cayenne Pepper,garlic powder n Black Pepper in a shallow bowl; set aside. Beat eggs in a bowl until frothy. Mix coconut,panko,coriander & parsley in a bowl..
2. Dredge chicken in cornstarch mixture; shake off excess. Dip chicken in egg then press chicken into the coconut mixture. Turn over and press into coconut mixture again to coat both sides..
3. Keep the chicken in fridge for 15-20 min. Add chicken to the hot oil in batches. fry until cooked through, about 2-3 min. Drain. Serve hot with instant sweet & hot sauce. Enjoy 😊.
4. Sweet & Hot Sauce:- 1 cup Apricot Jam 2 tbsp cider vinegar. 1-2 tsp hot sauce. 1 tbsp chili sauce 1 tsp garlic powder Mix all together in a saucepan. Cook on slow flame until jam melted. Cool on room temperature. Serve. #Mubinarecipes.
5. I used same recipe for prawns n fish..

I used fat free mayo for the cilanto-coconut spread. A wide variety of crunchy coconut options are available to you, such as husk type, cultivation type, and style. These crunchy prawns / shrimp…so, I have to tell you, the first batch I made was just coated in coconut. But they just weren't that crunchy! Panko is essential for this Coconut Shrimp.

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