Pan Fried Coconut Chicken

Photo: flickr user PurpleDinosaur

Ingredients

4 skinless/boneless chicken breast halves ( 2 whole breasts )

Your favorite Asian marinade

1 can coconut milk

juice from one lime

2 tablespoons soy sauce

salt and pepper to taste

2 eggs fork beaten

1 cup flour

1 cup packaged sweetened shredded coconut

oil to fry

Preparation

Marinade the chicken in the coconut milk, soy sauce and lime several hours or overnight. Drain chicken and salt and pepper . Dip chicken in eggs coating well and then in flour mixed with the coconut. Shake off excess.

Heat adequate amount of oil in a skillet for proper frying and fry chicken cutlets on medium high heat, turning a few times until golden and done. Do not let coconut breading burn. Drain on absorbent paper. Serve with Asian style noodles and coconut pancakes if desired.

My interpretation of coconut chicken. Enjoy!