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Prep Time: 45 Minutes Cook Time: 5 Minutes |
Ready In: 50 Minutes Servings: 24 |
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By Linda Schwartz of Bertrand, Nebraska. So amazingly delicious. Ingredients:
2 cups flaked coconut |
1 egg |
2 tablespoons milk |
3/4 lb boneless skinless chicken breast, cut into 3/4 inch pieces |
1/2 cup all-purpose flour |
oil, for deep-frying |
1 teaspoon celery salt |
1/2 teaspoon garlic powder |
1/2 teaspoon ground cumin |
Directions:
1. In a blender or food processor, process coconut until finely chopped. Transfer to a bowl and set aside. In another bowl, combine egg and milk.
2. Toss chicken with flour; dip in egg mixture, then in coconut. Place in a single layer on a baking sheet. Refrigerate for 30 minutes.
3. In an electric skillet or deep fryer, heat 2 inches of oil to 375°. Fry chicken, a few pieces at time, for 1-1 1/2 minutes on each side or until golden brown.
4. Drain on paper towels; place in a bowl. Sprinkle with celery salt, garlic powder and cumin; toss to coat. Serve warm.
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