succulent coconut chicken strips

Name: Succulent Coconut Chicken Strips
Prep time: 10 min
Cook time: 10 min
Yield: 2
Cuisine: American
Ingredients: 1 1/2 - 2 pound(s) boneless, skinless chicken breast, cut into about - 1 inch strips; 2 teaspoon(s) each - salt & sugar; 2 cup(s) coconut; 1 cup(s) corn starch; 1/4 cup(s) flour; seasoning - of your choice - to the cornstarch mixture / optional; 2 - eggs beaten with 1/4 cup water; oil - for frying; ## PREP TIME DOES NOT INCLUDE 4 HOURS OF MARINATING

171 Pinches 10 Photos

CJ *

Somewhere, PA

Updated on May 6, 2014

This is another addictive chicken recipe, that my family just loves. They pair well with my sweet and spicy chili sauce for dipping...I hope you'll give them a try... make plenty as they won't last... Enjoy!

Rate

prep time 10 Min

cook time 10 Min

method Deep Fry

yield 2 pounds of strips

Ingredients

1 1/2 - 2 pounds boneless, skinless chicken breast, cut into about - 1 inch strips
2 teaspoons each - salt & sugar
2 cups coconut
1 cup corn starch
1/4 cup flour
seasoning - of your choice - to the cornstarch mixture / optional
2 - eggs beaten with 1/4 cup water
oil - for frying
PREP TIME DOES NOT INCLUDE 4 HOURS OF MARINATING

How To Make succulent coconut chicken strips

Step 1

After you slice chicken into strips. Sprinkle with salt and sugar and toss to coat. Place in a plastic bag and refrigerate for 3 1/2 - 4 hours.

Step 2

When through marinating, place chicken in a colander and rinse with cold water. Place on paper towels and pat dry.
Step 3

In a bowl, thoroughly mix the corn starch, flour and coconut. Set aside. ( you can season this mixture if you like.) In another bowl whisk the water with the beaten eggs. You can either pan fry these in a deep pan of oil or deep fry. Preheat oil to 350 degree...
Step 4

Once oil is hot enough begin breading your chicken. First, dip chicken strips in egg wash and then place in coconut mixture, making sure you coat well. Cautiously, place chicken in hot oil and cook until golden, but making sure not to burn. ( if oil starts smoking, turn it down some.) Remove and place on a paper towel. I then season them while hot with kosher salt.
Step 5

Enjoy!
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