Coconut shrimp is my weakness. If you've ever been to the Sagebrush Cantina, theirs is FANTASTIC. I can't help but to order it. It's sweet. Like, donut sweet. Sooooo good. So, back in December, we went to a surprise birthday party for one of Mike's cousins at Downtown Main Martini Bar & Grille in Brighton, MI. We had Coconut Chicken as an appetiser and it was absolutely amazing. I decided to give it a try myself and though I'll be altering the recipe a bit the next time I make it, it still turned out really well for "oven fried."
Ingredients:
1 c coconut
1/2 c flour
1/2 tsp salt
1/4 tsp black pepper
1 1/2 lbs chicken tenders
1 egg, lightly beaten
1/3 c butter, melted
1 c coconut
1/2 c flour
1/2 tsp salt
1/4 tsp black pepper
1 1/2 lbs chicken tenders
1 egg, lightly beaten
1/3 c butter, melted
Pre-heat oven to 400*F.
In a flat surfaced container, combine coconut, flour, salt, and pepper.
Dip the chicken tenders into the egg, then coat with the coconut mixture.
Drizzle with melted butter and bake for 25 minutes, turning once.
For additional browning/crispiness, I left them under the broiler for another minute or so more.
Pre-heat oven to 400*F. In a flat surfaced container, combine coconut, flour, salt, and pepper. Dip the chicken tenders into the egg, then coat with the coconut mixture. Place tenders in a shallow, un-greased baking pan, 1 inch apart. Drizzle with melted butter and bake for 25 minutes, turning once. For additional browning/crispiness, I left them under the broiler for another minute or so more.
Next time, I may try more of a batter instead of a dry flour mixture. I'll keep you posted. If you have any suggestions, please feel free to leave them in the comments. Thanks for reading!
2 comments:
Looks fantastically super delicious!
These look terrific. I'm new to your blog and have just spent some time browsing through your earlier entries. I really like the food and recipes you feature here. I'll definitely be back. I hope you have a great day. Blessings...Mary
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