Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 eggs
- 1/4 cup coconut milk
- 1 1/2 cups unsweetened shredded coconut
- 1/2 cup panko breadcrumbs
- 1/4 cup vegetable oil
Special Equipment Needed:
- Large skillet
- Baking sheet
- Wire rack
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a shallow dish, mix together the flour, salt, and black pepper.
3. In another shallow dish, whisk together the eggs and coconut milk.
4. In a third shallow dish, mix together the shredded coconut and panko breadcrumbs.
5. Cut the chicken breasts into strips.
6. Dredge each chicken strip in the flour mixture, shaking off any excess.
7. Dip each chicken strip into the egg mixture, then coat it in the coconut mixture.
8. Heat the vegetable oil in a large skillet over medium-high heat.
9. Add the chicken strips to the skillet and cook for 2-3 minutes on each side, until golden brown.
10. Transfer the chicken strips to a wire rack set over a baking sheet.
11. Bake the chicken strips in the preheated oven for 10-12 minutes, until cooked through.
12. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Oven temperature: 375°F
Skillet temperature: medium-high heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 450
Fat: 26g
Saturated Fat: 17g
Cholesterol: 145mg
Sodium: 660mg
Carbohydrates: 26g
Fiber: 4g
Sugar: 2g
Protein: 29g
Substitutions for ingredients:
- Chicken breasts can be substituted with chicken thighs or drumsticks.
- All-purpose flour can be substituted with gluten-free flour.
- Panko breadcrumbs can be substituted with regular breadcrumbs.
Variations:
- Add some spice to the coconut mixture with a pinch of cayenne pepper.
- Use coconut oil instead of vegetable oil for a more coconutty flavor.
- Serve with a sweet chili dipping sauce.
Tips and Tricks:
- Make sure to shake off any excess flour and egg mixture before coating the chicken in the coconut mixture.
- Use a wire rack to bake the chicken strips in the oven to ensure they cook evenly and stay crispy.
- Don't overcrowd the skillet when cooking the chicken strips, as this can cause them to steam instead of fry.
Storage Instructions:
Leftover coconut-crusted ayam goreng can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the chicken strips, place them on a baking sheet and bake in a preheated 350°F oven for 10-12 minutes, until heated through.
Presentation Ideas:
Serve the coconut-crusted ayam goreng on a platter with a sprinkle of chopped fresh cilantro and lime wedges on the side.
Garnishes:
Garnish the chicken strips with chopped fresh cilantro or sliced green onions.
Pairings:
Pair the coconut-crusted ayam goreng with a side of steamed rice and stir-fried vegetables.
Suggested Side Dishes:
- Steamed rice
- Stir-fried vegetables
- Mango salad
Troubleshooting Advice:
- If the coconut mixture isn't sticking to the chicken, try pressing it on firmly with your fingers.
- If the chicken strips are browning too quickly in the skillet, reduce the heat to medium.
Food Safety Advice:
- Make sure to cook the chicken strips to an internal temperature of 165°F to ensure they are safe to eat.
- Use separate cutting boards and utensils for raw chicken to avoid cross-contamination.
Food History:
Ayam goreng is a popular Indonesian dish that translates to "fried chicken" in English. It is typically marinated in a mixture of spices and then deep-fried until crispy.
Flavor Profiles:
The coconut-crusted ayam goreng is crispy on the outside and juicy on the inside, with a sweet and nutty flavor from the shredded coconut.
Serving Suggestions:
Serve the coconut-crusted ayam goreng as a main dish for dinner or as an appetizer for a party.
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Region: Indonesian