COCONUT CHICKEN

Photo by dawn a.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • COCONUT CHICKEN

  • SKINLESS CHICKEN BREASTS

  • 1

    CUP ALL PURPOSE FLOUR

  • 1

    TSP SALT

  • 1

    TSP GROUND GINGER

  • 1/2

    TSP PEPPER

  • 3/4

    CUP LIME FLAVORED WATER

  • 2

    CUPS SWEETENED FLAKED COCONUT

  • 1

    CUP FINE DRY BREAD CRUMBS

  • VEGETABLE OIL

  • SALT (OPTIONAL)

Directions

CUT EACH CHICKEN BREAST INTO 1 INCH STRIPS. WHISK TOGETHER THE NEXT 4 INGRIEDIANTS IN A BOWL. COMBINE COCONUT AND BREAD CRUMBS IN A LARGE SHALLOW BOWL. DIP CHICKEN PIECES IN FLOUR MIXTURE, AND DREDGE IN COCONUT MIXTURE. POUR OIL IN DEEP FRYER OR DUTCH OVEN. FRY CHICKEN UNTIL GOLDEN BROWN. DRAIN ON PAPER TOWELS. SPRINKLE LIGHTLY WITH SALT IF DESIRED. SERVE WITH WOWEE MAUI MUSTARD OR OTHER DIPPING SAUCES, BBQ, SWEET AND SOUR, HONEY MUSTARD, ETC. WOWEE MUSTARD 1 (8 OZ.) CAN CRUSHED PINEAPPLE, DRAINED 1/2 CUP RED PEPPER JELLY 3 TBSP WHOLE GRAIN MUSTARD STIR TOGETHER ALL INGRIEDIANTS.

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