Coconut chicken

Someone shared this recipe on Facebook a couple of weeks ago and I decided to add it to my

meal planning. Dan is a big coconut fan (or just a big coconut--you be the judge), and the person who posted it had wonderful things to say about it. Well, we had it tonight and it was a HUGE hit! Super yummy. Definitely something I'll make again! Enjoy. :)

Coconut Chicken

2 lbs boneless, skinless chicken breasts, cut into strips
1 cup flour

1/2 t. salt

2 eggs

1/4 cup milk (the recipe suggested coconut milk, but I wasn't about to buy it just for 1/4 cup, so I used regular milk)

1 cup shredded coconut

1 cup panko bread crumbs (this is really important--you need the crispiness of panko. They can be found in the asian food section at your grocery store)
vegetable oil

dipping sauce (the recipe called for sweet chili sauce, but I forgot to add it to my shopping list. So I ate mine plain and Dan used some ranch, but agreed that something with a bite would be awesome)

Prepare your dredging station by mixing the flour and salt in one bowl, the eggs and milk in another bowl, and the coconut and panko in a third bowl.
Pour about 1/4 cup oil into a large fry pan. While it gets hot, start dredging your chicken--first in the flour, then the egg mixture, then in the coconut and panko mixture. Set aside until your oil is hot (I didn't start dredging until my oil was hot, so it went straight into the pan).
Fry over medium heat for 2-3 minutes per side. The coconut will let you know if your pan is too hot--it burns rather quickly. I don't know that from experience--I've just heard. ;)

Drain on paper towels to absorb the extra oil.

Four chicken breasts (about 20 strips) took me four batches in the pan. I probably could have done it in three, but I didn't want to crowd things.