Easy Recipe Finder
Recipe Feeder
Ingredients
1 1/2 lbs. boneless skinless Chicken Breast
2 tsp Salt
2 tsp Sugar
2 C Flaked Coconut
1 C Corn Starch
1/4 C Flour
2 Eggs (beaten)
1/4 C Water
Deep fryer or deep skillet
Vegetable Oil (for deep frying)
Directions
Trim chicken breast so the pieces will measure 4″ long and about 2 1/2″ wide to make "fingers" out of. Sprinkle sugar and salt over chicken breast and place in a zip lock bag and marinate in refrigerator for 4 hours.
When chicken breast are ready to be prepared, rinse lightly and drain. Place coconut, corn starch, and flour in a bowl and mix well.
In separate bowl place beaten eggs and add water, blend well. Have oil hot and ready to fry chicken breast. Dip chicken breast in egg wash and then place chicken breast in coconut mixture, coated well. Carefully place chicken in hot oil and cook until lightly golden. Remove and place on a paper towel. When frying chicken do not crowd and keep a check on the oil so it does not burn.
1 1/2 lbs. boneless skinless Chicken Breast
2 tsp Salt
2 tsp Sugar
2 C Flaked Coconut
1 C Corn Starch
1/4 C Flour
2 Eggs (beaten)
1/4 C Water
Deep fryer or deep skillet
Vegetable Oil (for deep frying)
Directions
Trim chicken breast so the pieces will measure 4″ long and about 2 1/2″ wide to make "fingers" out of. Sprinkle sugar and salt over chicken breast and place in a zip lock bag and marinate in refrigerator for 4 hours.
When chicken breast are ready to be prepared, rinse lightly and drain. Place coconut, corn starch, and flour in a bowl and mix well.
In separate bowl place beaten eggs and add water, blend well. Have oil hot and ready to fry chicken breast. Dip chicken breast in egg wash and then place chicken breast in coconut mixture, coated well. Carefully place chicken in hot oil and cook until lightly golden. Remove and place on a paper towel. When frying chicken do not crowd and keep a check on the oil so it does not burn.