How to Make Best Chicken Pieces For Tandoori

Coconut Lime Chicken Pieces

No need for a tandoor…

Recipe Summary Coconut Lime Chicken Pieces

This was a throw-it-together recipe when I didn't know what to make one night that turned out great. And it was improved with the help of my some of my brilliant fellow Allrecipes Canadian Allstar sisters: Jan, Lindsay, Michele, Debbie, Vera. Thank you, ladies!

Ingredients | Best Chicken Pieces For Tandoori

4 skinless, boneless chicken breast halves

3 limes, zested and juiced

¼ cup honey, plus more for dipping

1 cup shredded unsweetened coconut

½ cup all-purpose flour

½ cup olive oil, or as needed

Directions

Slice chicken breasts in half horizontally, then cut into thin strips. Place chicken strips in a bowl; stir in lime juice to marinate at least 1 hour and up to 2 hours.

Place 1/4 cup honey into a bowl; whisk coconut and flour together in another bowl. Dip chicken strips into honey to coat; roll chicken through flour mixture to coat. Discard excess honey and coconut mixture.

Heat olive oil in a skillet over medium-high heat; fry chicken pieces until browned, crisp, no longer pink at the center, and an instant-read thermometer inserted into the center should reads at least 165 degrees F (74 degrees C). Sprinkle with lime zest.

You can substitute coconut oil for olive oil.

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Info | Best Chicken Pieces For Tandoori

prep: 20 mins cook: 15 mins additional: 1 hr total: 1 hr 35 mins Servings: 4 Yield: 4 servings

TAG : Coconut Lime Chicken Pieces

Meat and Poultry Recipes, Chicken, Fried Chicken Recipes,