Coconut Crusted Chicken Strips
Main Course
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Cook Time
3 h
Servings
6
Difficulty
Medium
Prep Time
30 Min
This Thermomix® recipe for Coconut Crusted Chicken Strips is ready in 3 h and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
Diese knusprigen Hähnchenstreifen mit Kokosnuss-Kruste sind ein absoluter Genuss! Ich mache sie gerne für Geburtstage oder einfach als leckeren Snack zwischendurch. Die Hähnchenbrust wird in einer Buttermilch-Marinade zart gemacht und anschließend in einer Mischung aus Kokosraspeln und Mandelmehl paniert. Das Ergebnis ist ein saftiges Hähnchen mit einer herrlich knusprigen Kruste. Die Zubereitung ist zwar etwas aufwendiger, aber es lohnt sich auf jeden Fall! Besonders lecker schmecken die Streifen mit einem frischen Dip.
Ingredients (14 ingredients)
-
2 cups milk
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2 tablespoons white vinegar
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2 pounds chicken breast tenderloins
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2 large eggs
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2 tablespoons heavy cream
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1 pinch salt and ground black pepper to taste
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1 cup coconut
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0.75 cup almond flour
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0.25 cup all-purpose flour
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2 tablespoons white sugar
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1 teaspoon salt
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1 teaspoon ground black pepper
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0.5 teaspoon chili powder
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0.5 cup coconut oil, or more as needed
Preparation (6 steps)
Prepare Chicken Marinade
Combine 2 cups of milk and 2 tablespoons of white vinegar in a bowl. Add 2 pounds of chicken breast tenderloins. Place in the refrigerator to soak for 1 to 2 hours.
Prepare Egg Coating
Add 2 large eggs, 2 tablespoons of heavy cream, and 1 pinch of salt and ground black pepper to taste into the mixing bowl. Mix 10 Sec./Stufe 3.
Prepare Coconut Crumbs
Add 1 cup of coconut to the mixing bowl and process for 5 Sec./Stufe 5. Add ¾ cup of almond flour, ¼ cup of all-purpose flour, 2 tablespoons of white sugar, 1 teaspoon of salt, 1 teaspoon of ground black pepper, and ½ teaspoon of chili powder. Mix 10 Sec./Stufe 4.
Preheat Oven
Preheat the oven to 250 degrees F (120 degrees C).
Coat Chicken
Remove chicken from milk mixture; discard mixture. Dip each chicken tender in the egg mixture, then in the coconut coating, pressing generous amounts into the meat.
Fry Chicken
Heat ½ cup of coconut oil in a skillet over medium heat. Gently drop coated chicken into the hot oil and fry until golden and no longer pink in the centers, working in batches, about 6 minutes per side. Place fried pieces in the oven to keep warm between batches.
Finished cooking? Great! 🎉
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Created by
Sophia Anderson
7
Rezepte
0
Kochbücher
Tags
Allergens
- Eggs
- Milk (including lactose)
- Tree nuts: Almonds
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