Author Notes
These are the most delicious nuggets I’ve ever tasted. Marinated pieces of meat become so tender and juicy.
It’s just the perfect meal for a party or for watching a movie with a loved one. Try this recipe. You won’t regret!!! —Oxana
Ingredients
-
2
chicken breasts
-
200 grams
shredded coconut
-
100 grams
Wheat flour
-
3 tablespoons
water
-
50 milliliters
Soy sauce
-
30 milliliters
Sunflower oil + additional oil
-
Juice and peel of 1st a lemon
-
500 grams
Whole peeled tomatoes
-
4
cloves of garlic, peel
-
Peel of 1st a lemon
-
1 teaspoon
sugar
-
salt
Directions
-
Cut chicken breast into small strips.
-
Mix the marinade: soy sauce, sunflower oil, juice and peel of 1st a lemon.
-
Put the chicken strips in the marinade and put it in the fridge for 1-2 hours.
-
Remove the chicken breasts from the marinade. Prepare the ingredients for the coating: eggs whip with water in one bowl, pour wheat flour into another, put shredded coconut into the third one.
-
Dip each slice of chicken in flour, then in the egg and at the end, carefully dip in shredded coconut.
-
Heat the frying pan well with sunflower oil and lay out chicken strips. Fry for 1-2 minutes on each side. Nuggets should be browned well.
-
Do not lay out many strips at once in a frying pan. Otherwise nuggets will not crunch. Roast in parts. Spread on a plate covered with a paper towel to remove excessive oil.
-
While the nuggets are frying, prepare the sauce: put whole tomatoes in tomato juice in blender, add garlic, peel of 1 lemon, sugar and salt. And grind to homogeneity.
See what other Food52ers are saying.