COCONUT PECAN CHICKEN

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 3/4 c Pecans ground
  • 2 c Coconut
  • 1/4 c Flour
  • 2 Eggs, beaten
  • 1 lb Boneless skinless chicken breasts cut in one inch strips
  • 1/2 inch of Peanut oil in a cast iron skillet at 350 degrees
  • DIPPING SAUCE
  • 3 TB Orange Blossom Honey
  • 3 TB Bitter Orange marmalade (Such as Dundee, in the white jar)
  • 1 TB Tamari soy sauce
  • 1/2 tsp German Brown mustard

Directions

  • Process nuts until finely chopped.
  • Combine with coconut in a dish.
  • Put flour in another dish.
  • Beat the eggs in a third dish.
  • Dredge chicken in flour, then egg, then nut mixture.
  • Cook, 6 pieces at a time in hot oil at 350° 4-6 minutes until golden brown, turning once.
  • Drain on Paper towels.
  • Whisk sauce ingredients together and serve with chicken.

Notes

I don't normally fry food, but this is REALLY good. As a treat of course.

Categories: Deep Fryer  Main Dish  Poultry 

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