Coconut Pecan Chicken
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
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
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.
Pairs Well With
I don't normally fry food, but this is REALLY good. As a treat of course.