Deep-Fried Buttermilk-Coconut Chicken Nuggets

• 1 egg
• 1/2 cup buttermilk
• 1/2 cup beer
• 5 ounces cake flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons salt
• 2 lbs boneless skinless chicken breasts, cut into 1 inch square pieces (larger if desired)
• 2 cups grated coconut
• 1 cup all-purpose flour (more if needed for coating the chicken)
• oil, for deep-frying

1. Heat the oil to 350 degrees, in a heavy pot, or deep fryer.
2. In a bowl, combine the egg, buttermilk and the beer; mix well.
3. In another bowl, combine the flour, baking powder, baking soda and the salt; add to the buttermilk/egg mixture, mix well (batter should have the consistency of a thin pancake batter).
4. Dredge the chicken pieces into the all-purpose flour.
5. Then dip into the buttermilk mixture to coat.
6. Then roll into the coconut.
7. Deep fry until a light golden brown.
8. Drain on paper towels.

egg, buttermilk, beer, cake flour, baking powder, baking soda, salt, chicken breasts, grated coconut, flour, oil

Taken from www.food.com/recipe/deep-fried-buttermilk-coconut-chicken-nuggets-97502 (may not work)