Sunday, July 21, 2013


Boneless, skinless chicken breast 
2 large eggs 
1/4 cup coconut milk-any milk will do 
1/2 cup flour 
1 cup panko bread crumbs 
1 cup shredded sweetened coconut
1/2 tsp salt 
1/2 cup vegetable oil
Sweet Chili Sauce

Cut chicken into strips, cutting diagonally so the ends are not too small. 
Prepare three separate bowls for breading your chicken 1st: Combine flour and salt 2nd: Whisk eggs and milk together 3rd: Stir panko bread crumbs and coconut together
Heat 1/4 c of vegetable oil in large skillet over medium/high heat. It is hot enough when the flour sizzles and bubbles when it comes in contact with the oil. 
Coat chicken strips in the three bowls. Start with the flour combination, then the egg and milk, and end with the bowl containing the bread crumbs and coconut. 
Place some of your chicken strips in the hot oil with about an inch in between each strip (this helps prevent the oil from cooling down). I prefer to just fry the strips for until they are golden brown,, place them on a paper towel to drain, and once I’m done with all of them I bake them for 10 minutes at 350 degrees. (Cooking time may very depending on how thick your chicken is) 
Last but not least serve immediately with your chili sauce..