I Want To Share With You What I Like To Call My Coconut Chicken Nuggets.
- All-Purpose Flour
- Baking Powder
- Granualted Garlic
- Sweetened Shredded Coconut
- Some Panko Bread Crumbs
You’re going to start off with all-purpose flour. I’ve got baking powder, paprika, granulated garlic. I’ve got salt and pepper I’ve got some sweetened shredded coconut and some panko bread crumbs they can be seasoned or not there’s got to be some panko though these are some chicken tenders that.I just cut into bite-size pieces this is some seltzer water mineral water.I’ve got an egg an additional flour that is it you can serve these with whatever your heart desires but for now we are just going to focus on making them the first thing.I’m going to work on is mixing together my coconut and my panko breadcrumbs.
I just feel like the texture of the two together is exactly what I like so I just like to mix them you know make sure there’s no big big clumps of coconuts that way they don’t just sort of stick to one piece you want them well distributed mix the dry ingredients they don’t have to be perfect because we are going to add everything else to it starting off with my egg and I’m going to add the water. I’m going to add most of the water but a cup full this is what gives you a really light batter therefore it doesn’t feel really heavy coating the chicken which is what I like you are just going to need to whisk whisk whisk until there are no major lumps okay now make yourself an assembly line and what I have here is a small baking sheet with some parchment paper because these need to go into the freezer for about a half an hour so all.
You’re going to do is really simple you kind of dredge each one in the flower it kind of helps the batter stick you dip it into the batter you shake off the excess and then you just dredge it in the coconut make sure don’t overdo it because the coconut will burn if, you put too much on there so a small little light coating is all you need you pop that on there like so and you just continue to do the rest of them and then you’re going to pop them into the freezer for 30 minutes and then we will get going on frying about once you have them all coated don’t worry if they don’t look perfect because remember.
You’re going to fry them so they’re going to get really brown and crispy and delicious all around but once you have them all done it’s important that they go in the freezer for about 30 minutes to 45 minutes. you can even stretch in an hour now. I wouldn’t do any longer than that because you don’t want to actually freeze the chicken what you’re trying to do is kind of just freeze and set the coating so that when you put it in your hot oil it doesn’t burn immediately because the coconut is sweet and before the inside would cook the outside would burn so,I’m going to pop this into the freezer for a little bit and then we’ll get to fry it up my chicken nuggets were in the freezer for about 45 minutes.
I’ve got some vegetable oil in my large cast-iron skillet.I have about I would say an inch or so of oil in there and how I always know the right temperature is I don’t use a thermometer most of the time I just take a wooden spoon flip it upside down stick it in the middle and if, you see bubbles sort of forming at the very base the oil is hot enough I have this preheated over medium heat because I don’t want this preheated too much otherwise it will burn way too quickly.
I want to make sure I don’t overcrowd the pan and then the temperature of the oil drops and yadda-yadda you know the you know the drill I also has some paper towel-lined on a baking sheet so,I’m going to just cook these until they’re golden brown and cooked all the way through kind of on here so let’s hook up any extra oil and then just keep on good these look fantastic they cooked in batches for about four minutes each and they are perfection now I like to serve mine with sweet chili sauce because that’s just how I like it but you can serve these with whatever your heart desires but really they don’t need anything else because they are just fabulous and crispy and beautiful this is the first batch so it’s cool cooled gogo chicken again.
I’m trying to show you the chicken still juicy but now coating is really nice and crispy Oh phenomenal if, you make these a little bit ahead of time what I would suggest is that you put them on a cooling rack and you stick them in the oven and run 375 for a few minutes just to crisp them up and you’ve got delicious delightful coconut chicken nuggets Oh nor any kitchen icon will have you covered with the recipe you’ll love them make them hoping we do find time with me I’m going to go eat.