Coconut Chicken – a delicious recipe with cocktail peanuts, coconut, flour, eggs, chicken breast, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Finely chop peanuts.
2
Combine peanuts with coconut in a medium size bowl.
3
Place flour in a small bowl.
4
Lightly beat eggs in another small bowl.
5
Dip chicken pieces in flour to coat lightly, shaking off excess, then in eggs and then in peanut-coconut mixture.
6
Pour oil into a large skillet to a depth of 1/2 inch.
7
Heat oil over medium heat until it registers 350 F on deep-fat thermometer.
8
With a slotted spoon, carefully slip chicken into hot oil, 6 pieces at a time.
9
Fry 4 to 6 minutes or until cooked through, turning once; adjust heat as needed to prevent peanut coating from overbrowning.
10
Transfer chicken to paper toweling to drain.
11
Keep hot in a warm oven.
12
Repeat with remaining chicken.
467
kcal
Calories
23
g
Fat
16
g
Carbs
50
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: ¾ cup cocktail peanuts, 2 cups sweetened flaked coconut, ½ cup all-purpose flour, 2 eggs, and more.
Yes, Coconut Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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