• 30minutes
  • 557calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, H
MineralsNatrium, Fluorine, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs boneless skinless chicken breasts

  2. 2 teaspoons salt

  3. 2 teaspoons sugar

  4. 2 cups flaked coconut

  5. 1 cup cornstarch

  6. 1/4 cup flour

  7. 2 eggs (beaten)

  8. 1/4 cup water

  9. vegetable oil (for deep frying)

  10. honey mustard dressing (your own or 11853)

  11. sauteed pineapple slice , for garnish

Instructions Jump to Ingredients ↑

  1. Place breasts between pieces of wax paper and pound to 1/2 inch thick.

  2. Trim chicken breast so the pieces will measure 4" long and about 2 1/2" wide.

  3. Sprinkle sugar and salt over chicken breast and place in a zip lock bag and marinate in refrigerator for 4 hours.

  4. When chicken breast are ready to be prepared, rinse lightly and drain.

  5. Place coconut, corn starch, and flour in a bowl and mix well.

  6. In separate bowl place beaten eggs and add water, blend well.

  7. Preheat frying oil to 350F in a deep fryer or large skillet and have ready to fry chicken pieces.

  8. Dip chicken breast in egg wash and then place chicken breast in coconut mixture, coated well.

  9. Carefully place chicken in hot oil and cook until lightly golden (when frying the chicken, do not crowd and keep an eye on the oil so it does not burn).

  10. Remove and place on a paper towel to drain.

  11. For presentation and tasty side compliment, slice a ripe pineapple in 1/8" pieces and cut the round slices in half (canned pineapple rings may also be used).

  12. Lightly sauté the pineapple in a non stick sauce pan that has been sprayed with a non stick spray just until heated through.


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