Boneless, skinless chicken breast
1/2 cup flour
1 cup panko bread crumbs (these work better then regular bread crumbs)
2 large eggs
1/4 cup coconut milk-any milk will do
1/2 cup vegetable oil ( I would use coconut oil)
1 cup shredded sweetened coconut
1/2 tsp salt
Sweet Chili Sauce for dipping
Step 1: Cut chicken into strips, cutting diagonally so the ends are not too small.
Step 2: Prepare three separate bowls for breading your chicken
–1st: Combine flour and salt
–2nd: Whisk eggs and milk together
–3rd: Stir panko bread crumbs and coconut together
Step 3: Heat 1/4 c of vegetable oil in large skillet over medium/high heat. It is hot enough when the flour sizzles and bubbles when it comes in contact with the oil.
Step 4: Coat chicken strips in the three bowls. Start with the flour combination, then the egg and milk, and end with the bowl containing the bread crumbs and coconut.
Step 5: Place some of your chicken strips in the hot oil with about an inch in between each strip (this helps prevent the oil from cooling down). I prefer to just fry the strips for until they are golden brown,, place them on a paper towel to drain, and once I’m done with all of them I bake them for ten minutes at 350 degrees. (Cooking time may very depending on how thick your chicken is)
Last but not least serve instantly with your chili sauce.