Pan Fried Coconut Chicken

Ingredients

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

Preparation

1
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.
2
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.
3
My interpretation of coconut chicken. Enjoy!

Tools

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Yield:

4.0 servings

Added:

Thursday, March 25, 2010 - 1:35am

Creator:

Anonymous

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