Coconut crusted chicken dippers Recipe

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serves:

4

Skill:

easy

Total Time:

00:40

Prep:

00:20

Cooking:

00:20

These crunchy chicken dippers have a nutty coconut and breadcrumb coating and are served with a fiery flavoured Thai dip. They are great for serving as part of a finger buffet or as a TV dinner with oven chips or potato wedges – no cutlery required! Deep frying in hot oil gives a lovely crisp and golden crust but for a less calorific version they can be baked in the oven. Place on a baking sheet and use an olive oil spray to lightly oil the coated chicken. Bake in a preheated oven at 190°C/375°F/Fan 170°C/Gas Mark 5 for 25-30 mins until golden and cooked through.

Ingredients

  • 3tbsp seasoned flour
  • 1 large egg, beaten
  • 150g fresh white breadcrumbs
  • 50g desiccated coconut
  • 400g mini chicken fillets, halved
  • Sunflower oil, for frying
  • Spinach leaves, to serve
  • 2tbsp Thai red curry paste
  • 200g tub Greek yoghurt
  • Dash of lime juice

Method

  • Place the seasoned flour in a shallow plate, the beaten egg on a second plate and mix the breadcrumbs and coconut on a third plate.

  • Dust each piece of chicken in seasoned flour and dip in the beaten egg, then coat in the breadcrumb mixture.

  • Half fill a large deep frying pan with the oil and heat until a cube of bread dropped in the hot fat browns in 30 seconds.  Fry the chicken, in batches, in the hot oil for 4-5 mins until crisp and golden brown and cooked through. Drain on absorbent kitchen paper.

  • For the dip, mix together the curry paste, yoghurt and lime juice until smooth. Spoon the dip into a small dish. Serve the hot chicken on a bed of spinach leaves with the dip.

More Recipe Ideas

Top Tip

For a milder dipping sauce replace the Thai curry paste with 2tbsp sweet chilli sauce