4 Chicken Breasts, split and cut into strips
1/4 cup light cream
1 cup unsweetened coconut flakes
Beat eggs and cream until well blended. Add salt. Put coconut flakes in separate bowl.
Place chicken in egg/cream mixture, let sit for at least 5 minutes.
Coat chicken with coconut flakes by rolling each tender in the coconut.
Fry in coconut oil, until golden brown.
I served this with a fresh fruit salad, a tossed salad, and roasted vegetables. We also used a little honey as a dipping sauce. I would like to experiment with a mango relish for next time. My kids loved these!
3 years ago