Recipes - print - Coconut Chicken 3

Coconut Chicken 3 - Recipe

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Cut fat out of middle of chicken breast and cut each breast in half so you have 4 equal size strips.

Put tempura batter in medium-sized bowl. Crack the eggs and whisk together in a medium bowl. Salt and pepper, if desired.

Put shredded coconut in a medium-sized bowl.

Now, dredge the chicken strips through the tempura, then the egg mix, then the coconut. Pan-fry and finish in the oven or bake at 425 for 15-20 minutes.

-1 chicken breast
-1/2 cup tempura batter
-2 eggs
- salt and pepper (optional)
-1/2 cup shredded coconut