- 1 package boneless, skinless chicken breast ( each breast sliced lengthwise into strips, then strips sliced in half length wise)
- 1/2 cup of flour
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 cups sweetened shredded coconut
- 2 eggs, beaten
- Oil for frying
- Creamy Honey Mustard Dipping Sauce (recipe below)
Place oil in a frying pan or deep fryer. Heat oil to 375 degrees.
Place chicken strips in a bowl and sprinkle with salt and pepper. Set aside.
Set up your "coating" station by placing a bowl with the beaten eggs next to the plate with flour, and that plate next to a plate that contains the coconut.
Place strips in egg mixture and turn to fully cover. Then place the strips into your flour, turning to make sure all sides are coated. Finally, place strips into the coconut and turn to evenly coat on all sides, pressing coconut into chicken. Place on a plate until you have "breaded" all of the strips.
To fry chicken in batches, take a few pieces at a time and place them in the hot oil. Allow them to fry for about 4 minutes until brown and crispy, turning occasionally with tongs to allow for even frying.
Remove from oil and drain on a paper towel.
Serve warm with honey mustard dipping sauce on the side.
Creamy Honey Mustard Dipping Sauce
1/2 cup mayonnaise
1/4 cup honey
1/4 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. black pepper
2 Tbsp. mustard
1 Tbsp. vinegar
Add all ingredients in a bowl and stir to combine. Cover and refrigerate at least 1 hour before serving to let flavors blend together.