Crunchy, moist coconut chicken kissed by a hint of curry and fresh ginger makes for a mouthwatering hint of the tropics!
- 6 4.5 ounce chicken breasts
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp ground ginger
- 2 tsp ground curry divided
- 1 tbs grated fresh ginger peeled
- 1 cup rice flour
- 1 cup buttermilk
- 1 large egg
- 2 cups unsweetened coconut flakes
- 3 tbs oil
Sprinkle chicken with salt, black pepper, 1 tsp. ground curry, and 1 tsp. ground ginger.
Pour flour in a shallow dish.
Combine buttermilk and egg in a shallow dish, whisking until well mixed.
Pour coconut into a shallow dish.
Dredge chicken in flour, shake off excess flour.
Dip chicken in buttermilk mixture.
Dredge chicken in coconut flakes.
Heat large skillet over medium heat. Add oil to pan and swirl. Add 1 tsp. ground curry and fresh ginger. Cook for one minute to bring out the flavors of the curry and ginger. Add chicken to pan; cook 6-7 minutes or until done. Turn once to brown both sides.
This recipe uses rice flour instead of wheat flour for the coating, making it a gluten free recipe. If you don't have rice flour, you can substitute wheat flour if you aren't concerned with the recipe being gluten free. Almond flour would also work.