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Crunchy coconut & Panko chicken strips

Before you jump to Crunchy coconut & Panko chicken strips recipe, you may want to read this short interesting healthy tips about Turn to Food to Elevate Your Mood.

For the most part, people have been conditioned to believe that “comfort” foods are terrible for the body and should be avoided. Often, if your comfort food is made of candy or other junk foods, this is true. Otherwise, comfort foods may be extremely nutritious and good for you. Some foods actually do elevate your mood when you consume them. When you feel a little down and are in need of an emotional boost, test out some of these.

Make a trail mix from seeds and/or nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, etcetera are all great for helping to raise your mood. This is because seeds and nuts have plenty of magnesium which increases your brain’s serotonin levels. Serotonin is a feel-good substance that dictates to the brain how to feel at any given moment. The more of it in your brain, the better you’ll feel. Nuts, in addition to improving your mood, can be a super protein source.

See, you don’t need to stuff your face with junk food when you want to feel better! Try some of these instead!

We hope you got insight from reading it, now let’s go back to crunchy coconut & panko chicken strips recipe. You can cook crunchy coconut & panko chicken strips using 14 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to cook Crunchy coconut & Panko chicken strips:
  1. Use 1⁄2 cup cornstarch
  2. Take 1⁄2 cup Panko Crumbs
  3. Use 1⁄2 cup fine coconut
  4. Prepare Chopped coriander & parsley
  5. Get 1 tsp Italian herbs
  6. Take 1⁄2 tsp lemon pepper
  7. Take 1⁄2 cup peri peri sauce
  8. Provide 3⁄4 tsp salt
  9. Get 1 tsp garlic powder
  10. You need 1 teaspoon cayenne pepper
  11. You need 1⁄2 teaspoon black pepper
  12. Use 3 large egg
  13. Prepare 2 cups shredded sweetened coconut
  14. Get 3-4 chicken fillets
Steps to make Crunchy coconut & Panko chicken strips:
  1. Marinated chicken with Peri peri sauce,Italian herbs,lemon pepper & garlic powder. - Keep in fridge for 1 hour. - Mix cornstarch, salt, Cayenne Pepper,garlic powder n Black Pepper in a shallow bowl; set aside. - Beat eggs in a bowl until frothy. - Mix coconut,panko,coriander & parsley in a bowl.
  2. Dredge chicken in cornstarch mixture; shake off excess. - Dip chicken in egg then press chicken into the coconut mixture. - Turn over and press into coconut mixture again to coat both sides.
  3. Keep the chicken in fridge for 15-20 min. - Add chicken to the hot oil in batches. - fry until cooked through, about 2-3 min. - Drain. Serve hot with instant sweet & hot sauce. Enjoy 😊
  4. Sweet & Hot Sauce:- - 1 cup Apricot Jam - 2 tbsp cider vinegar. - 1-2 tsp hot sauce. - 1 tbsp chili sauce - 1 tsp garlic powder - Mix all together in a saucepan. - Cook on slow flame until jam melted. - Cool on room temperature. - Serve. - #Mubinarecipes
  5. I used same recipe for prawns n fish.

These crunchy prawns / shrimp…so, I have to tell you, the first batch I made was just coated in coconut. But they just weren't that crunchy! Panko is essential for this Coconut Shrimp. by Alyssa Rimmer. Crunchy Toasted Coconut Butter Quinoa Bites. I've always had a love affair with coconut.

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