My "Top Five" list of bar snacks continues. This recipe will serve as double duty, as you can do just about the same recipe with Shrimp to make a more elegant appetizer. But for today, let's just call these a bar snack and anyone who bellies up to my bar would love these...
Cajun Garlic Aioli would go well with these, any BBQ sauce works. Me, I adore a Peanut dipping sauce.
Couple of tricks to this, be sure to do a dredge of flour before going to the batter. Without that, the batter does not stick as well to the chicken and you may not get a coating all around.
Next, hot oil, but not so hot that the oil starts to smoke. On my electric oven, medium heat ois the correct setting. Any hotter and it starts a tiny whispy smoke which is to hot. Any less and the chicken becomes too oily.
And, less is usually enough. The chicken will cook, as long as you fry these for at least 3 minutes a side. When the batter reaches that soft golden brown and delicious color, you are set. When it gets too dark, the batter is burning and the crust gets too crunchy.
OK, Here's what I did...
3 Boneless Skinless Chicken Breasts, Cut into 1 inch cubes
2 Cups Panko Bread Crumbs
1 Cup Sweetened Coconut Flakes
1 Cup Buttermilk
2 Cups Flour, Divided
Canola Oil for frying, enough to cover 1 inch in a heavy frying pan
For the time being...
Click the image to the left for a printable copy of this recipe. When the large image appears, right click the image and select "Copy Image". Then open a word document file, click paste and print. Prints on an 8 1/2 by 11 sheet of paper.
Soon, it will become a PDF file that you simply have to click and print.