Recipe: Triple Coconut Crusted Chicken

I know, I know...more recipes incorporating coconut. I just can't help myself! This is definitely worth a try - my can-eat-anything husband RAVED about these! The coating was crispy and flavorful and stuck to the chicken without any trouble.

Triple Coconut Crusted Chicken

Ingredients (serves 3 - 4):
1/2 can coconut milk
1 1/2 lbs chicken breast cut into strips
salt & pepper
1/3 C coconut flour
1 egg
1 T water
1 C unsweetened flaked coconut
Oil for frying

Directions:

1. Pour 1/2 can of coconut milk into a plastic bag. Add chicken strips and marinate for 1 hour.
2. Pat the chicken dry with a paper towel. Salt and pepper both sides of chicken.
3. Heat a thin layer of oil in a fry pan (does not have to cover chicken).
   
4. Beat egg with 1 T water.
5. Dip each chicken strip first in coconut flour (shake off excess), then in egg wash, then in coconut flakes.
6. Place chicken in fry pan. Do not over crowd.
7. Cook until golden brown - about 5 minutes. Turn and cook until golden brown on all sides.

Notes:

• Serve with a drizzle of agave or honey.
• Serve with a mango curry sauce (my husband whipped this up): stir together 1/3 C coconut milk, 1 T red curry paste, and 1/4 C diced mango. Salt and pepper to taste.

Enjoy!