Coconut Chicken

Coconut chicken is actually very easy!  Just follow that 3-step dredge only on that last step press the chicken onto a plate sprinkled with coconut, flip over to press the other side and set on plate to await the fry! So yummy!!

You will need:

  • 4-5 Chicken breast, cut in even halves
  • 1 cup flour (may need more, depending on chicken moisture)
  • 2 eggs, beaten (have one more close by for backup)
  • 1 bag (apx 1lb) of shredded coconut, you will have leftovers
  • jar raspberry preserves
  • veggie oil for frying (or whatever you prefer)

Preheat oil to 375, preheat oven to 375.

Dredge the chicken parts using tongs to avoid ‘club hands’:

  • flour first, shake excess
  • roll and completely coat in egg, shake excess
  • press into coconut mound, fully covering, give a small, gentle shake 
  • then let rest on plate.  

Place chicken into oil via tongs, turn once to brown, don’t crowd the oil.  Place browned chicken on baking sheet.  I use a cooling rack over a cookie sheet to help with grease drain off.

*Note: use 2 sets of tongs, the dredge tongs that will be touching raw chicken and egg, use a fresh tongs or spider to pull cooked chicken out of oil. This keep contamination and sickness away!

When all the chicken has been browned, let finish cooking in oven.  I also use a meat thermometer to get the exact temp on finished meat.  This insures your meat with be juicy and tender, while being done.

For Raspberry dipping sauce spoon healthy amount into a micro bowl, add a teaspoon or two of water (I sometimes use lemon juice).  I nuke this for a minute or two on power level 3.  I like a thicker dipping sauce myself.

Serve it all warm, and enjoy 🙂 Super yummy here!!!

[yumprint-recipe id=’7′]

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