The sweetness of coconut makes an absolutely delicious breading for chicken. It is quick and easy to make. The most difficult part of preparing this recipe is watching that the temperature does not get too high. These strips are a hit, served hot or cold.
1 lb. boneless skinless chicken breasts, cut into strips
1 c. shredded coconut
1 tsp. black pepper
1 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. coriander
½ stick butter
1 c. canola oil
In a large bowl combine the coconut, pepper, salt, onion powder, garlic powder, and coriander. Cut the chicken into ½ in. wide strips (I can get five strips out of an average sized breast). Melt the butter and the oil together in a large skillet over medium heat. Reduce the heat to medium-low before adding the first batch of chicken.
Coat each chicken strip in the breading and then transfer the strips to the skillet. I did two separate batches. Cook the strips for three minutes on each side, or until they are nicely browned. After the first batch of chicken comes out, use a spoon to remove the pieces of coconut that remain in the oil because they will burn while the second batch is cooking. Let the chicken strips drain on paper towels, and then serve with your favorite dipping sauce. Enjoy!