Crispy Coconut Chicken Strips with Peach Curry Sauce are a great dinner solution that comes together in just a few minutes.
Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper; set aside.
In a food processor, add coconut and panko. Pulse to combine and chop coconut. Place into a shallow bowl and set aside
Place flour, salt, and pepper in a shallow bowl and stir to combine; set aside.
Place eggs into a shallow bowl; whisk to combine; set aside.
In a high sided skillet add 3 cups of vegetable oil (should be about 2 inches deep). Heat over medium heat.
In an assembly line fashion, dunk chicken strips into flour mixture, then into egg wash, then into panko/coconut mixture; set aside. Repeat for all strips.
Add coconut chicken strips into hot oil, careful not to crowd the skillet. Fry for 1-2 minutes per side, just to get a golden brown crust. Then transfer the strips to a parchment lined baking sheet. Continue until all strips have been flash fried.
Place fried chicken strips into the oven on the baking sheet. Cook at 400 degrees for 10-12 minutes or until cooked through.
For sauce: Combine preserves with curry powder and mix well with a fork. Serve alongside the chicken strips or drizzle over the top. Serve immediately!
I just use regular curry powder for this recipe.
This recipe modified from the Weight Watchers Points Plus Just 5 Cookbook. It has a lot of quick and easy recipes. The book has 125 recipes all with 5 ingredients or less.
recipe from DomesticSuperhero.com