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Coconut Pecan Chicken


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Member since 2007

Serves | Prep Time | Cook 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


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


Notes

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

Shane.. I really enjoy reading your recipes. Consistently, they are always carefully laid out, thoughtful and interesting. I need to get more time in the kitchen to try them now. :) Thanks for your great additions to BakeSpace.

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