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
  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.