Gluten-Free Crispy Coconut Chicken with Pineapple Salsa
1 lb Of boneless skinless chicken breast that is butterflied open
1/ 3 Cup of coconut flour
1 Cup of shredded unsweetened coconut flakes
1 Cup of Gluten free panko made with rice flour
2 Eggs beaten
Salt and Pepper to taste
4 Tablespoons of coconut oil
PINEAPPLE SALSA INGREDIENTS
1 1/4 lb of fresh pineapple cut into bite size pieces about 3 cups
1/2 Red bell pepper diced small 1/3 cup
1/4 Cup of red onion diced small
1 Small Fresno chili or red jalapeño diced small seeds removed
1/2 Cup of chopped cilantro
2 Tablespoons of lime juice
Salt to taste
1. Have the butcher butterfly the chicken breasts or you can do it at home. I like to use butterflied chicken for a few reasons, because it seems their is more coconut flavors when the chicken breast is cut thin like this because of the thickness of the chicken breast. Second I like quick cooking and the butterflied chicken breast cook much faster. One Important tip is to use unsweetened coconut flakes the second tip is you want to cut up the coconut flakes into smaller pieces because it will stick to the chicken better. You can do this a few ways either take a knife, like I did and run it though the long flakes or you can throw it into a food processor and pulse it a few times. You don't want to turn the flakes into a powder just cut the size of the flakes down.
2. You want to set up the dredging stations. The first station is the coconut flour. The second station is the eggs beaten. The third station is the combination of coconut flakes and panko mixed well. Make sure you add salt to each station. Salt and Pepper both side of the chicken breast. First dredge chicken into the coconut flour making sure it is covered in flour. Then take the floured chicken into the egg wash and dunk it on both sides this will make the chicken super sticky. Then place this chicken directly into the coconut flakes and panko flip on both sides and press down to adhere panko mixture.
3. You want to work in batches, you don't want to bring down the temperature of the hot oil because the chicken would end up tasting greasy. Add the coconut oil to the sauté pan turn the burner on medium heat and when the oil is shimmering it is hot enough to add the coated chicken. You want to shallow fry each side of the chicken breast for about 3 minutes per side until they are golden brown. Please watch the coconut flakes can easily burn turn when golden brown.
4. You want to preheat the oven to 400 degrees. When the chicken breasts are all golden brown you want to transfer them to a wire rack baking sheet. I use a wire rack because it will keep the chicken crispy while it finishes cooking in the oven because of the air circulation around the chicken. Bake the until the enteral temperature reaches 165 degrees that will take around 8 to 10 minutes at 400 degrees.
5. To make the Pineapple salsa I find it easy to buy the already cut fresh pineapple from the store produce section. I like to use fresh pineapple, people ask me if they can used canned pineapple. If you are using canned pineapple don't buy the pineapple in heavy syrup just pineapple in pineapple juice no extra sugar added. finely dice up into small pieces the red bell pepper, red onion and red jalapeno, Lightly chop up the cilantro and toss everything in the bowl with fresh lime juice and salt to taste Stir to combine all the ingredients. Top the coconut chicken with the pineapple salsa and pair it with you favorite vegetable.