group of 8 remembered every word to every prayer in the rosary. The power of prayer!
Tonight is Try it Tuesday and I am making Coconut Chicken Strips. I took bits and pieces of two different recipes (Coconut Chicken Tenders from Cuisine at Home, Issue #100 and Pineapple Chicken from International Menus Cookbook) and created this dish.
I removed the breast meat from one of my chickens and cut it into strips.
I made a dredging station of cornstarch, a mixture of pineapple juice and egg, and a mixture of panko breadcrumbs and coconut.
After dredging the chicken strips, I put them in the refrigerator for a couple of hours.
This will help the breading to adhere.
The chicken only takes a few minutes to fry up.
The dipping sauce is just jalapeno jelly loosened up with a bit of cider vinegar.
Coconut Chicken Strips
2 boneless, skinless chicken breast halves, cut into strips.
1/4 c. cornstarch
1 t. kosher salt
1/2 t. cayenne pepper
1 c. of pineapple juice
1 c. sweetened coconut flakes
1 c. panko bread crumbs
2 cups cooking oil (I used coconut oil)
Combine cornstarch, salt and cayenne pepper in a shallow bowl. Mix together juice and egg in a second shallow bowl. Combine coconut and bread crumbs in a third shallow bowl.
Dredge the chicken strips first in the cornstarch mixture, then in the juice mixture followed by the bread crumb mixture. Place dredged strips onto a baking sheet and refrigerate for 1-2 hours.
Heat oil in a large saute pan to 350*. Fry tenders in batches until golden brown and cooked through, 3-4 minutes per side. Drain on a plate lined with paper towel and serve with dipping sauce.
3/4 c. jalapeno jelly
2 T. cider vinegar
Combine ingredients in small bowl and serve with Coconut Chicken Strips. Print Recipes
I served the chicken strips with Sweet Potato Fries.
I have previously given you a recipe for Baked Sweet Potato Fries but since I was frying today I just fried the potatoes in the same oil that I then used for the chicken.
This is one Sweet Potato, it will serve two people.
I heated the coconut oil to 350* and cooked the potato in 2 batches.
I sprinkled them with cinnamon sugar instead of salt.
I placed them under a heat lamp while I fried the chicken.
You can put them in a warm (250*) oven to keep them warm also.
Sweet Potato Fries
1 large sweet potato for every 2 people
2 c. cooking oil (I used coconut oil)
Cinnamon Sugar (1 t. cinnamon to 1 c. sugar)
Heat cooking oil in large saute pan to 350*. Add potatoes in batches and cook until brown and cooked through, 2-4 minutes per batch. Potatoes will not be crispy but firm and tender inside. Remove from oil, drain on a paper towel lined sheet. Sprinkle with cinnamon sugar. Print Recipe
I also made a spinach salad to go along with dinner.
Spinach and Pineapple Salad
courtesy of Cuisine at Home, I ssue #100
3 c. Spinach
1/2 c. pineapple chunks
1/2 sweet red pepper, sliced
Toss all ingredients together in a bowl. Serve with dressing of your choice. Print Recipe
I chose to place my chicken atop my salad and use the dipping sauce as dressing.
Frank chose to eat his separately and used a poppyseed dressing.
I am sharing this post at Wednesday Whatsits. Stop by and see what others are sharing this week. And since I was able to feed both of us with 1 chicken breast and 1 sweet potato I am also linking up with Thrifty Thursday. Stop by for more money saving ideas.