I know that I don’t post recipes too often here (I hope that changes soon) but this is one of my all-time favorite chicken recipes and it’s a definite must-try!
If you’ve never heard of Coconut Chicken (no not the Asian kind) then just think Coconut Shrimp only with chicken…major yum right? One of my favorite restaurants to eat at around here is De Sha’s and this is my favorite thing to order there. It does take a while to prepare the chicken and then fry it, but it is SO worth it! Enjoy!
2 1/2 cups of all-purpose flour (for coating chicken and beer batter)
1 bag of sweetened shredded coconut
1 1/2 cups of lite beer (I used Miller Lite)
2 (1.5 pound) packages of Tyson chicken tenderloins
1 cup of milk
salt and pepper (to taste)
1/4 tsp. paprika
oil for frying
Pre-heat oil for frying. You will need 3 deep containers or baking dishes, one for each step of the coating process. In the first dish combine 1 cup of all-purpose flour, salt, pepper, and paprika and set aside.
In the next dish combine 1 1/2 cups of lite beer, 1 cup milk, and 1 1/2 cups (to start) all-purpose flour. Blend mixture until it becomes the consistency of pancake batter (I’ve found that a runny batter will NOT make the coconut stick as it should).
One piece of chicken at a time place first in the flour mixture and turn to coat, next place the chicken tender into the beer batter also turning to coat, and last place the chicken tender into the coconut and turn to coat well. Repeat this process with all pieces of chicken. I find it easier to coat all of the chicken at once and then place into the refrigerator until ready to fry, the coconut seems to stay on the chicken better if the chicken is places in the refrigerator for about 20 minutes before frying.