1 to 2 lbs. boneless, skinless chicken breast
2 large eggs
¼ cup coconut milk-any milk will do
½ cup flour
1 cup Panko breadcrumbs
1 cup shredded sweetened coconut
½ tsp. salt
½ cup vegetable or coconut oil
Sweet Chili Sauce for dipping
Preheat oven to 350°F.
Cut the chicken diagonally into strips.
Prepare three separate bowls for breading your chicken: Bowl 1, combine flour and salt. Bowl 2, whisk eggs and milk together. Bowl 3, mix breadcrumbs and coconut together.
Heat ¼ cup of vegetable oil in a large skillet over medium/high heat. To test, drop a little flour into the oil. When it sizzles the oil is ready.
Then dip the chicken in the bowls, starting with bowl 1 and on through 3. Lay the coated strips on a plate until you have coated them all. Don’t stack the strips.
Place some of your chicken strips in the hot oil. Be sure to leaved space between each strip. Fry them until golden brown. Drain them on a paper towel. Move to an ovenproof dish.
When all of the chicken is browned, bake for 10 minutes (or until done). Remember, chicken like all meat continues to cook a short while longer after it is removed from the heat.
Serve this tasty chicken with the chili sauce for dipping!
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