When I got home from that birthday party, I set up online to find the exact recipe of that Bubba Gump crispy coconut chicken. I searched for ages because I wanted to find just the right one. When I narrowed it down to a few good options, I made them all to compare. Well, I found the one that is the perfect match and it is this one I am sharing with you today. Full of flavor, extra juicy and with a hint of sweetness from the coconut, you are going to love preparing this chicken!
Check out what our friends over at Cookies and Cups had to say about this:
“Crispy Coconut Chicken Strips are an easy weeknight meal or a fantastic appetizer! Make them as mild or as spicy as you like with the addition of cayenne pepper for a great sweet and spicy combo!”
Oh goodness, yes! They are awesome as an appetizer, full of flavor and with a little kick from the side of hot sauce. Dip these in anything and they will still be delicious!
Ingredients
2 eggs
¼ cup McArthur milk
1 tablespoon sriracha sauce
1½ cups sweetened flaked coconut
¾ cups Panko crumbs
1 teaspoon kosher salt
½ teaspoon fresh black pepper
¼ teaspoon cayenne (optional)
1½ pounds boneless chicken breasts, cut into strips
vegetable oil for frying
Sweet Red Chili Sauce for dipping (optional)
Instructions
In a medium bowl whisk together the eggs, milk, and sriracha sauce. Set aside.
In a medium, shallow dish combine the coconut, panko, salt, pepper, and cayenne.
Dip the chicken strips in the egg mixture to coat, and then into the coconut mixture, coating completely. Transfer the chicken strips onto a plate and repeat the process with all the strips.
Turn the oven on to the lowest (or warm) setting, this is usually 160°F. Line a large baking sheet with paper towels and set aside.
In 10- inch frying pan fill the pan ⅓- inch deep with vegetable oil. Heat the oil over medium heat until it reaches a temperature of 375°, or until small bubbles form when the back of a wooden spoon is placed in the oil.
In batches place the chicken in the pan, careful not to crowd the pan. Fry 3-4 minutes on each side until golden brown. When the chicken is done, transfer to the paper towel-lined baking sheet and place in the oven to stay warm. Repeat with all the chicken.
Serve warm with dipping sauce, if desired.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: You can bake these, instead of frying, at 400F for 25 minutes.
Thanks again to Cookies and Cups for this amazing recipe.