Coconut Chicken

• 1/2 cup shredded sweetened coconut
• 1/2 cup panko Japanese bread crumbs
• 1/2 tsp salt
• 1/3 tsp white pepper
• 1/4 cup white corn meal
• 1/2 tsp onion powder
• 2 large eggs, beaten
• 1/2 cup all purpose flour
• 1 lb boneless, skinless chicken breasts. About six in the pound.
• 1 1/2 cup vegetable oil

1. In a large shallow bowl add your beaten eggs.
2. In another large shallow bowl add your flour, salt, pepper and onion powder.
3. Mix well.
4. In a third shallow bowl add your coconut, corn meal and panko.
5. Mix well.
6. In a large deep skillet add your vegetable oil.
7. Heat it over medium heat.
8. Temperature should reach 350F fahrenheit.
9. Dredge chicken through the flour mixture.
10. Shake off excess.
11. Dip chicken, both sides through egg mixture.
12. Allow excess egg mixture to drip off.
13. Finally dredge chicken through coconut mixture.
14. Let chicken rest for several minutes after coating on a plate.
15. Gently lay chicken into oil and cook 3-4 minutes per side.
16. This depends on thickness of chicken.
17. I like to pound out thicker side of chicken before coating to one equal thickness.
18. I place chicken breast between two pieces of plastic wrap and pound out the thickest end with a meat pounder or rolling pin until the piece is equal in thickness.
19. Your looking for a medium golden brown and cooked chicken reaching 165F in temperature.
20. Drain chicken on a plate with paper toweling.
21. I like to dip these in duck sauce which I buy mostly prepared.
22. Recipe by taylor68too.

coconut, panko japanese bread crumbs, salt, white pepper, white corn meal, onion, eggs, flour, chicken breasts, vegetable oil

Taken from cookpad.com/us/recipes/350375-coconut-chicken (may not work)