Coconut Chicken

• 34 cup cocktail peanuts
• 2 cups sweetened flaked coconut
• 12 cup all-purpose flour
• 2 eggs
• 1 lb boneless skinless chicken breast, cut into 1-inch pieces
• vegetable oil (for frying)

1. Finely chop peanuts.
2. Combine peanuts with coconut in a medium size bowl.
3. Place flour in a small bowl.
4. Lightly beat eggs in another small bowl.
5. Dip chicken pieces in flour to coat lightly, shaking off excess, then in eggs and then in peanut-coconut mixture.
6. Pour oil into a large skillet to a depth of 1/2 inch.
7. Heat oil over medium heat until it registers 350 F on deep-fat thermometer.
8. With a slotted spoon, carefully slip chicken into hot oil, 6 pieces at a time.
9. Fry 4 to 6 minutes or until cooked through, turning once; adjust heat as needed to prevent peanut coating from overbrowning.
10. Transfer chicken to paper toweling to drain.
11. Keep hot in a warm oven.
12. Repeat with remaining chicken.

cocktail peanuts, coconut, flour, eggs, chicken breast, vegetable oil

Taken from www.food.com/recipe/coconut-chicken-290390 (may not work)