This is such a wonderful and simple recipe for coconut curry fried chicken cutlets! It's loaded with flavor for a different take on chicken dinner.
Total Time
40min
4.7
3 Ratings
Author: Jeanie and Lulu's Kitchen
Servings:
4
Ingredients
•
4
Tyson® Chicken Breasts
•
3/4
cup
All-Purpose Flour
•
1
tsp
Curry Powder
•
1
tsp
Lawry's® Seasoned Salt
•
1
pinch
Freshly Ground Black Pepper
•
1
Egg
•
1
Tbsp
Milk
•
1/2
tsp
Coconut Extract
•
1
cup
Unsweetened Shredded Coconut
•
1/2
cup
Seasoned Breadcrumbs
•
1
Tbsp
Curry Powder
•
as needed
Canola Oil
Cooking Instructions
1.
First, pound out the
Tyson® Chicken Breasts (4)
with either a meat mallet or rolling pin a little to be larger, thinner cutlets. It makes it easier for them to cook through. Then set up the breading line.
2.
Combine the
All-Purpose Flour (3/4 cup)
,
Curry Powder (1 tsp)
,
Lawry's® Seasoned Salt (1 tsp)
, and
Freshly Ground Black Pepper (1 pinch)
in the first bowl. Stir them together.
3.
Then whisk the
Egg (1)
,
Milk (1 Tbsp)
, and
Coconut Extract (1/2 tsp)
together in a second bowl.
4.
Finally, stir the
Unsweetened Shredded Coconut (1 cup)
,
Seasoned Breadcrumbs (1/2 cup)
, and
Curry Powder (1 Tbsp)
together in a third bowl. Place a plate on the end to hold the breaded chicken.
5.
Get a large, deep skillet on the stove and fill it with about
Canola Oil (as needed)
. Heat it up over medium-high heat. While it heats up, bread each of the chicken cutlets. First, dredge them through the flour mixture. Then use the other hand to dip them in the egg mixture.
6.
Finally, switch back to the first hand to coat them in the coconut mixture. When all four are breaded, get them into the hot oil to fry for 4-5 minutes on each side.
7.
When they are done, transfer them to a plate lined with paper towel to blot them. Serve immediately with your favorite sides! Enjoy!
Nutrition Per Serving
CALORIES
488
FAT
19.6 g
PROTEIN
42.5 g
CARBS
34.0 g
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