I made coconut-crusted chicken breasts a couple of weeks ago. Delicious.
I flattened the breasts, then dipped them in egg, then dredged them in Bob's Red Mill unsweetened coconut flakes and fried them in butter. A lot of the flakes came off in the pan, but I just scooped them out and put them on top of the chicken on the plates.
I'm going to try this with fish next - I've done shrimp and they're wonderful too. I think next time I'll try dredging in coconut flour first, then egg wash, then flakes. See if that makes the flakes stick on better.
I am anticipating that white-fleshed fish with coconut crust is going to be divine.
Not 100% sure, but I've always done flour, egg wash, then coconut/chopped nuts/more flour, etc. I believe the first coat of flour helps the egg to stick. Good luck
Wag more, bark less.
Last time I tried this, the coconut crust burnt. It was gross. Too hot maybe?
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