Breaded coconut chicken sticks, a quick and truly delicious recipe… a variation of the classic breaded chicken breast that we often prepare. The process is very simple, after cutting the meat, you first dip it in eggs (or just egg whites, if you have some leftover from another recipe) and then in grated coconut, flavored with herbs and lemon zest. The sticks are fried in a pan for a few minutes, but if you prefer, you can bake them. Try them too, they are very tasty!
Here are other quick and appetizing proposals:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 260.73 (Kcal)
- Carbohydrates 7.23 (g) of which sugars 4.63 (g)
- Proteins 38.16 (g)
- Fat 9.16 (g) of which saturated 4.85 (g)of which unsaturated 3.94 (g)
- Fibers 0.83 (g)
- Sodium 315.38 (mg)
Indicative values for a portion of 165 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.5 oz chicken breast
- 1 egg (or 2 egg whites)
- 3 tbsps grated coconut
- 1 tbsp breadcrumbs
- lemon zest
- aromatic herbs (parsley, oregano, or others)
- peanut oil
- salt
- pepper
Tools
- Pan
- Bowl
- Tray
- Paper towels
Preparation
Clean the chicken breast from any nerves or fatty parts, then cut it into sticks. You can use either pre-sliced fillets or the whole breast.
Beat the egg (or the egg whites) in a small bowl. You can add a splash of milk, either dairy or coconut, if desired.
Pour the grated coconut, breadcrumbs, the grated zest of half a lemon, a pinch of pepper, and a handful of chopped parsley (or other dried herbs) on a tray. Mix everything well.
Dip the chicken sticks in the egg, then coat them in the coconut mixture, ensuring it adheres on all sides.
Heat a pan with 2-3 tablespoons of peanut oil. Place the meat in it and let the sticks brown, turning them once or twice. It will only take a few minutes, adjust based on thickness.
As they are done, transfer them onto a sheet of paper towels to drain the excess oil.
Coconut chicken sticks are ready, place them on a serving dish and salt them on top before serving… enjoy your meal!
Tips and Notes
The sticks should be served right after cooking, flavorful and crispy. If you need to prepare them in advance, drain off the oil well and reheat them in the oven when needed.
If you don’t want to fry them, you can bake them in the oven, with a drizzle of oil on top, at 375°F for about 15 minutes.
You can cut the chicken into chunks or slices. You can bread the meat twice if you want a thicker crust.
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