I hope you are all having a great week so far!
I had my first run post Ogden today. It felt great to get those legs moving again. I like to take a few days to recover after races until I feel 100% recovered. It was a great morning today and I couldn’t let it go to waste. I took it easy and did 7 miles at 8:30 pace.
Today I wanted to share a yummy recipe from the archives! This was a fave from 2013! From my friend Hilary.
Recipe slightly adapted from: Budget Bytes
- 2 lbs. boneless, skinless chicken breast
- 2 large eggs
- 1/4 cup coconut milk (you can substitute any milk really)
- 1/2 cup flour
- 1 cup panko bread crumbs
- 1 cup shredded sweetened coconut
- 1/2 tsp salt
- 1/2 cup vegetable oil
- Sweet Chili Sauce for dipping
- Cut the chicken into strips, cutting diagonally os the ends are not too small.
- Prepare three separate bowls for breading your chicken
- 1st: Combine flour and salt
- 2nd: Whisk eggs and milk together
- 3rd: Stir panko bread crumbs and coconut together
- Heat 1/4 cup of vegetable oil in a large skillet over medium/high heat. It needs to be hot enough so the flour sizzles and bubbles when it comes in contact with the oil.
- Coat chicken strips in the three bowls, in order (bowl 1, 2, 3...)
- Place some of your chicken strips in the hot oil with about an inch between each. You can cook them for 2-3 minutes on each side until they are cooked through then place them on a plate with a paper towel to drain. Start your next batch. If needed, add more oil to the pan, allowing it to heat properly before frying the next batch
- I prefer to fry the chicken until they are golden brown on each side, place them on a paper towel to drain and once I'm done frying all the chicken strips I bake them for 10 minutes at 350 degrees (cooking time may very depending on how thick your strips are). This way also ensures that all your chicken strips are warm when served.
Serve immediately with chili sauce
The chicken is moist and melts in your mouth, and the coconut adds the perfect touch of sweetness.