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Coconut Chicken Nuggets

Source of Recipe

The Junior League Centennial Cookbook


List of Ingredients

4 to 5 whole boneless, skninless chicken breasts (about 2 1/2 pounds)
Vegetable oil for deep frying
3 eggs
1/2 milk
3/4 cup all-purpose flour
1 (7-ounce) package shredded coconut
Chinese plum sauce for dipping


Recipe

Heat 1 inch of oil in a deep fryer or large skillet to 350 degrees. Cut the chicken into 1-inch pieces. Beat the eggs in a bowl; add the milk, flour, and coconut to make a batter.
Dip the chicken pieces in the batter to coat. Fryh in the hot oil in batches without crowding, turning often, until golden brown, abut 5 minutes. Serve with plum sauce for dipping.
Note: These appetizers can be made ahead and frozen. When ready to serve, reheat in a 350 degree oven for 10 minutes. Makes about 4 dozen.