The Hungry Elephant

Chicken can be BORING, that’s for sure.. but after eating coconut shrimp at Red Lobster (and deep frying onions in coconut) I decided to spice up my chicken with a little coconut. Let me tell you, if it wasn’t deep fried – I’d be doing it every day. Coconut chicken strips are DELICIOUS.

In this video and blog post, I used chicken breasts, but you can use this recipe with thighs, strips, etc. It works for everything!

It’s fairly easy to make, but it’s tedius and takes time. The easiest way to do this would be to coat all your chicken in either a bag or a container – using your hands is MESSY.

What you’ll need:

  • 4 chicken breasts, cut into chunks
  • 1 1/2 cup buttermilk
  • 1 can coconut milk
  • 1 tablespoon smoked paprika
  • 2 tablespoons flour
  • 1/2 cup bread crumbs
  • 1 cup ground coconut

So the first thing you’re going to want to do is to mix together the buttermilk, coconut milk and paprika in a baking dish or large bowl. Place all the chicken into the mix, make sure it is all covered in the mixture. Cover and marinate for 4 hours.

After 4 hours, take the chicken out. In a baggy or tupperware container, mix the flour, breadcrumbs and ground coconut. Shake! Add one piece of chicken at a time and shake shake shake until the meat is covered in the crumbs.

Heat up about 2 inches of oil in a pan. Medium high. Drop in some of the chicken and cook until the outside is a nice golden brown!

Use some strips instead and you can call’em coconut chicken tenders!

That’s it!


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