Pan Fried Coconut Chicken
By: Anonymous
Published: Thursday, March 25, 2010 - 1:35am

Ingredients




4 skinless/boneless chicken breast halves ( 2 whole breasts )
Your favorite Asian marinade
OR
1 can coconut milk
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!