Name: Coconut Crisp Chicken recipe by Rani Dubey at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: Chicken Breast Cut Into Strips; For Marrinade - 3 eggs; Coconut Milk 1 1/2cup; Lemon Zest 1tsp; Chili Flaks as per Taste; salt as per taste; For Coating - 3 eggs Rice flour 1 1/2 cups; Shredded Coconut 2 cups; Shrricha 1tsp; Chili Flaked 1tsp; salt as per taste

Ingredients Serving: 6

Chicken Breast Cut Into Strips
For Marrinade - 3 eggs
Coconut Milk 1 1/2cup
Lemon Zest 1tsp
Chili Flaks as per Taste
salt as per taste
For Coating - 3 eggs Rice flour 1 1/2 cups
Shredded Coconut 2 cups
Shrricha 1tsp
Chili Flaked 1tsp
salt as per taste

Instructions

Im A Bowl Add Marinade Mixture and Chiken Breast Mix Well refrigerate for 2 hours
Line A greased Baking Sheet With Aluminium file
Now start by creating an assembly line of ingredients. You will need three wide mouthed bowls or plates for this. In the first bowl, season eggs with salt and whisk them with sriracha and 2 tablespoons water. In the second bowl or plate place rice flour and in the third place shredded coconut seasoned lightly with salt and chili
Start by dipping each strip first into the egg mixture, then coat it with rice flour and finally crust it with the shredded coconut mixture. Place the strip on the greased and lined baking sheet. Repeat this till all the strips have been coated. Bake for 15-20 minutes till golden and cooked through.

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