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Pan Fried Coconut Chicken




Source of Recipe


Internet


List of Ingredients




4 skinless/boneless chicken breast halves ( 2 whole breasts )
Your favorite Asian marinade
OR
1 can coconut milk
juice from one lime
2 Tbsp soy sauce
salt and pepper to taste
Breading:
2 eggs fork beaten
1 cup flour
1 cup packaged sweetened shredded coconut
oil to fry


Recipe



Marinade the chicken in the coconut milk, soy sauce and lime several hours
or overnight. Drain chicken and salt and pepper . Dip chicken in eggs
coating well and then in flour mixed with the coconut. Shake off excess.
Heat adequate amount of oil in a skillet for proper frying and fry chicken
cutlets on medium high heat, turning a few times until golden and done. Do
not let coconut breading burn. Drain on absorbent paper. Serve with Asian
style noodles and coconut pancakes if desired. Yield 4 servings.