Toasted Coconut & Panko Pan-Fried Chicken Breasts with Coconut Creamed Corn by Foodie’s Chef Laura B

Name: Toasted Coconut & Panko Pan-Fried Chicken Breasts with Coconut Creamed Corn by Foodie’s Chef Laura B
Ingredients: Creamed corn; 1 bag (16 ounces) frozen whole yellow corn (I like Cascadian Farms brand); 1 can (15 ounces) organic whole kernel corn (I like Green Valley organic), strained and save juices; 1/3 cup finely chopped Spanish or white onions; 2 tablespoons coconut oil or other cooking oil of your choice; 1 tablespoon finely grated fresh ginger root; 1-1 u00bd teaspoons ground coriander seed (amount will depend on freshness/taste of; your ground coriander seed on-hand); 1 can, 13.5 ounces, full fat coconut milk; Kosher salt and fresh ground pepper to taste; Coconut-panko-coated chicken breasts; 4-each, 7-8 ounce boneless, skinless and tenderloin-free chicken breasts ( about 2-pounds total weight); 1 cup all-purpose flour; 1 cup unsweetened shredded coconut; 1 cup panko crumbs; 2 large eggs plus 2 teaspoons vegetable oil; 4 tablespoons coconut oil, or other vegetable oil for sautu00e9eing, divided, plus more as needed; Kosher salt and freshly ground pepper; Optional garnish: 1/3 cup chopped scallion greens

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I’ve been thinking about an end-of-the-season recipe and kept thinking about corn, hence the inspiration for this recipe. I made creamed corn with both organic frozen and canned corn. (And yes, I...

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Ingredients

<b>Creamed corn</b>
1 bag (16 ounces) frozen whole yellow corn (I like Cascadian Farms brand)
1 can (15 ounces) organic whole kernel corn (I like Green Valley organic), strained and save juices
1/3 cup finely chopped Spanish or white onions
2 tablespoons coconut oil or other cooking oil of your choice
1 tablespoon finely grated fresh ginger root
1-1 u00bd teaspoons ground coriander seed (amount will depend on freshness/taste of
your ground coriander seed on-hand)
1 can, 13.5 ounces, full fat coconut milk
Kosher salt and fresh ground pepper to taste
<b>Coconut-panko-coated chicken breasts</b>
4-each, 7-8 ounce boneless, skinless and tenderloin-free chicken breasts ( about 2-pounds total weight)
1 cup all-purpose flour
1 cup unsweetened shredded coconut
1 cup panko crumbs
2 large eggs plus 2 teaspoons vegetable oil
4 tablespoons coconut oil, or other vegetable oil for sautu00e9eing, divided, plus more as needed
Kosher salt and freshly ground pepper
Optional garnish: 1/3 cup chopped scallion greens