Frango crocante com coco

Ingredientes

• 3/4 cup sweetened shredded coconut flakes
• 1/4 cup panko bread crumbs
• 2 scallions (green onions), sliced thinly
• 1/2 cup flour
• 1 egg
• 1 pound thin chicken cutlets, or chicken tenderloins, pounded thin
• Kosher salt
• Ground black pepper (optional)
• 4 tablespoons olive oil
• Peanut sauce and/or soy sauce for dipping

Modo de preparo

1. 1

   Set up 3 shallow bowls for a dipping and breading station. In the first one, combine coconut, panko, and sliced scallions. In the second bowl, place the flour, and in the third, beat the egg with 1 tablespoon of water using a fork.

2. 2

   Season the chicken with salt, adding pepper if you like. Dip each side of each piece in flour, then the egg, letting any excess drip off, and then coat it in the coconut panko mixture, pressing it gently into the chicken to adhere it.

3. 3

   Heat 2 tablespoons of oil in a large skillet over medium heat. Add half the chicken and cook until golden brown and cooked through, and then using a fork or a pair of tongs, gently turn the chicken pieces over to brown on the other side.

4. 4

   Cook the chicken in a few batches. As each of the chicken pieces finishes cooking, transfer it to a plate lined with a paper towel and cover with foil or an inverted plate, to help it retain its warmth. If the oil and crumbs left behind in the pan start to burn, stop, allow the pan to cool for a few moments, and wipe out the pan with a dry paper towel.

5. 5

   Add the remaining oil to the pan, heat and add the remaining cutlets. Cook on both sides and remove to the platter.