Coco Loco Chicken


Highest Review

Lowest Review

Your Rating


Choose Rating:

Chef: Thomas Gates

Serves: 4


Inspired by a dish served at Tortuga's Lie in Duck, NC. Recreated for the First Annual EmmettFood Potluck.


1 lb(s) Chicken Breast
1 cup bread crumbs
1 cup sweetened shredded coconut
2 limes
1/4 tsp cayenne pepper
1 tsp ground cumin
1 egg

Trim and lightly pound to flatten the chicken then cut into 6 equal sized strips (12 total).
Combine the juice of both limes and the cumin and cayenne with a pinch of salt.
Add chicken and marinate for 30 minutes.
Beat egg and set aside.
Combine bread crumbs and coconut and salt and pepper to taste.
Drain any excess liquid from chicken and dredge in flour.
Then dip in egg.
After draining excess egg place in coconut mixture and toss mixture to cover.
Pan fry in batches approximately 2 mintuse a side.