Chicken sticks in coconut chips

Unexpected breading solution - experiment! Interesting breading. A simple and delicious dinner - chicken sticks in coconut chips.

Dot (Cooking)

Recipe author

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Chicken breasts

500

For marinade:

Olive oil

Worcestershire sauce

Salt

to taste

Allspice

to taste

Red wine (dry)

For breading:

Eggs

Coconut chips

100

Ground black pepper (for frying)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 16 g

Fats 44 % 16 g

Carbohydrates 11 % 4 g

216 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 45 min

Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:

1. Wash the chicken fillet, remove the films, excess fat, tendons. Dry with a paper towel, then cut into cubes with a cross section of 1.5-2 cm.
2. In a bowl, mix Worcestershire sauce, olive oil, red wine, salt and allspice. Marinate chicken fillet in marinade for 1 hour. Hold at room temperature, stirring occasionally.
3. Beat the egg lightly with a fork. Pour coconut chips into a plate.
4. Preheat a frying pan with vegetable oil.
5. Dry the pickled fillet with paper towels, dip it in an egg, pan in coconut chips and immediately fry until golden brown on both sides. Then bring the chicken sticks to readiness for about 6-10 minutes in the oven, preheated to 180 ° C.
Serve with rice and spicy tomato sauce (I have the sauce recipe in the recipes).