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home > recipes > meat > pan fried coconut chicken
from NY, USA 4 skinless/boneless chicken breast halves ( 2 whole breasts ) Your favorite Asian marinade OR 1 can coconut milk juice from one lime 2 Tbs soy sauce salt and pepper to taste Breading: 2 eggs fork beaten 1 cup flour 1 cup packaged sweetened shredded coconut oil to fry My interpretation of coconut chicken. Enjoy! Marinade the chicken in the coconut milk, soy sauce and lime several hours or overnight. Drain chicken and salt and pepper . Dip chicken in eggs coating well and then in flour mixed with the coconut. Shake off excess. Heat adequate amount of oil in a skillet for proper frying and fry chicken cutlets on medium high heat, turning a few times until golden and done. Do not let coconut breading burn. Drain on absorbent paper. Serve with Asian style noodles and coconut pancakes if desired. Yield 4 servings. Joan,Larry and Cosmo the cutie dog Visit our Culinary And Baking Adventures http://www.pipeline.com/~rosskat/

Pan Fried Coconut Chicken


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(posted April 30, 2003)

from NY, USA

4 skinless/boneless
chicken breast halves ( 2 whole breasts )
Your favorite Asian
marinade
OR
1 can
coconut milk
juice from one
lime
2 Tbs
soy
sauce
salt and pepper to taste
Breading:
2
eggs fork beaten
1 cup
flour
1 cup packaged sweetened shredded
coconut
oil to
fry

My interpretation of
coconut chicken. Enjoy!

Marinade the chicken in the
coconut milk, soy sauce and lime several hours or overnight. Drain chicken and salt and pepper . Dip chicken in eggs coating well and then in flour mixed with the coconut. Shake off excess. Heat adequate amount of oil in a skillet for proper frying and fry chicken cutlets on medium high heat, turning a few times until golden and done. Do not let coconut breading burn. Drain on absorbent paper. Serve with Asian style noodles and coconut pancakes if desired. Yield 4 servings.

Joan,Larry and Cosmo the cutie dog
Visit our Culinary And
Baking Adventures
http://www.pipeline.com/~rosskat/



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