Crunchy coconut & Panko chicken strips.

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Ingredients of Crunchy coconut & Panko chicken strips

1. Prepare 1/2 cup of cornstarch.
2. It's 1/2 cup of Panko Crumbs.
3. It's 1/2 cup of fine coconut.
4. You need of Chopped coriander & parsley.
5. You need 1 tsp of Italian herbs.
6. Prepare 1/2 tsp of lemon pepper.
7. It's 1/2 cup of peri peri sauce.
8. It's 3/4 tsp of salt.
9. It's 1 tsp of garlic powder.
10. Prepare 1 teaspoon of cayenne pepper.
11. It's 1/2 teaspoon of black pepper.
12. You need 3 of large egg.
13. Prepare 2 cups of shredded sweetened coconut.
14. You need 3-4 of chicken fillets.

Crunchy coconut & Panko chicken strips instructions

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..

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