Coconut Chicken
Coconut Chicken is an moderately easy dinner. Made with 4 to 5 boneless, skinless chicken breasts, 3 eggs, 1 (7 oz.) pkg. coconut, 3/4 c. flour and 1/2 c. milk, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π¨βπ³ Instructions
Cut chicken into bite size pieces.
Combine eggs, coconut, flour and milk to make batter.
Dredge chicken in batter to coat. Fry chicken pieces in oil until golden brown, turning often. Drain on paper towel or brown paper bag.
Serve with sweet and sour sauce.
Can be made ahead and frozen.
Reheat at 350Β° for 10 minutes.
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