• 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

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

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