Light and Crispy!
This is a new recipe. I never ate coconut fried chicken. I wasn't sure how this would come out. I am happy to say... the coconut chicken came out well. Light and crispy. You can taste the coconut, but it's not to sweet.
I am entering a recipe challenge at http://blogstew.net/foodfrenzy. Voting begins on April 15th. On April 24th voting ends and the winner is announced. Anyone can vote.
Coconut Fried Chicken
Copyright 2011 Christine's Pantry. All rights reserved.
1 pound skinless boneless chicken breast, cut into strips
1 1/2 cups flour
1 1/2 cups bread crumbs
1 1/2 cups coconut, shredded
1 tablespoon pepper
2 dashes Louisiana hot sauce
Heat oil in a large pan. 350 Degrees. Place flour in a resealable bag, add pepper and bread crumbs. In a separate resealable bag, add coconut. In a bowl, add eggs and hot sauce, beat well. Cut chicken into strips. Add chicken to coconut, making sure chicken coated. Then add chicken to the flour, making sure chicken coated. Then add chicken to the egg mixture, coat well. Then add chicken to flour, coat well. Add chicken to oil. Add a few chicken strips at a time (cook in batches). Cook chicken until brown. Remove chicken from pan and place on paper towel line dish. Enjoy!