There is just something absolutely decadent about Fried Chicken! It’s so juicy, moist and tender. Mmm Mmm Mmm! It’s also not something that we make on a regular basis. Admittedly, it is a bit messy to make, but it is well worth the effort!
Coconut Fried Chicken Ingredients
The easiest chicken to use for this recipe is skinless, boneless chicken breasts. I cut them into 1/4″ slices. This way, they cook up super fast, so you don’t have to worry about the coconut burning. There’s also plenty to go around.
At Christmas time we came across Christopher Kimball’s new show on PBS, called Milk Street. We tried his Japanese Fried Chicken recipe, and enjoyed it. However, the process they used, of drying the chicken, coating it in the first layer of breading, drying it again, then coating in the final layer was very time consuming. After looking at some other methods of breading and frying, we came up with this our own version. This four step version gives us incredibly moist and flavorful chicken.
- Dip the chicken slices into milk.
- Dredge the chicken slices in a Potato Starch mixture (see recipe below).
- Shake off any excess starch. The chicken should look very lightly, but evenly dusted.
- Dip the chicken slices into beaten eggs.
- Coat the chicken slices in Unsweetened, flaked coconut.
We use Peanut Oil, and naturally high heat oil, for frying. It doesn’t give off any strange peanut flavors, or taste.
Frying The Chicken
We have found that we enjoy using the wok for this process, too. (Other Mama C wok recipes include Stir Fry and Curry) The wok is deep enough to comfortably have enough oil to fry in. However, the wide top on it makes it easy to work with, and keeps the kitchen a little bit cleaner.
An Excellent Family Cooking Activity
We have found that this is a cooperative cooking effort. While, you could do it all yourself, by first preparing the chicken, running it through the breading process, and then frying it all a few pieces at a time. It is much more fun, and much quicker, to work together in the kitchen. We have a prep station, a frying station and a floater (or two, depending on who’s home). The floater makes sure the breading containers stay full, salts the finished chicken tenders and moves them to a clean serving plate. Cooking this way makes the whole kitchen warm with family and friends, and lively with conversation.