"Shredded coconut can stand in for breadcrumbs in your favorite breaded chicken recipes, like cutlets, strips, or nuggets. The flakes will give you a light texture, promote better browning, and provide a unique flavor that will inspire new pairings in the kitchen. Its nutty and slightly sweet taste is a natural fit with other tropical-tasting accompaniments like this zesty pineapple salsa or a fresh mango salad."
"It's here you can start to layer the coconut flavor by opting for a marinade of coconut milk with some lime juice for acidity. To prevent the coating from falling off, you'll need to apply the same dredging technique that you would with regular breading - coat the chicken in flour, then egg, then coconut flakes. If you want to keep things gluten free, use cornstarch or coconut flour rather than wheat flour."
Shredded coconut or coconut flakes can replace breadcrumbs for cutlets, strips, or nuggets, producing a light, crispy texture and improved browning with a nutty, slightly sweet flavor. Coconut coating pairs naturally with tropical accompaniments such as pineapple salsa, mango salad, or sweet chili dipping sauce with lime. Coconut offers a gluten-free, paleo, and keto-friendly breading alternative. Marinating in coconut milk and lime can layer flavor. Use a traditional dredging sequence—flour, egg, coconut flakes—and substitute cornstarch or coconut flour to keep coatings gluten free. Boost seasoning by adding chili or curry powder to the flour.
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