Fried Coconut Chicken Strips


* 3/4 C. pineapple juice, divided
* 1 C. coconut milk, divided
* 1/2 C. soy sauce
* 1/3 C. sucanant or rapadura
* 1/4 C. rice-wine vinegar
* 2 lbs. boneless chicken breasts, cut into strips
* 1 C. white whole wheat flour
* salt and pepper to taste
* 6 cage free eggs, beaten
* 2 lbs. unsweetened shredded coconut
* 3/4 to 1 C. coconut oil
* 1/4 C. heavy cream


1. Combine 1/4 cup pineapple juice, 1/4 cup coconut milk, soy sauce, sucanat and rice-wine vinegar in a large bowl.
2. Add chicken strips, cover and refrigerate 4 hours or overnight.
3. Place flour in pie plate and add salt and pepper.
4. Beat eggs and 1/4 cup coconut milk.
5. Place shredded coconut in a bowl.
6. Dredge chicken pieces in flour, then egg mixture, then coconut.
7. Heat just enough coconut oil in a saute pan to cover the bottom of the pan.
8. Saute the chicken strips in coconut oil, about 5 minutes on each side.
9. Do not let oil become too hot or you will over brown the coconut.
10. When chicken is cooked, remove from pan and keep warm.
11. Drain the pan of any leftover oil but do not scrape out the drippings.
12. Add the remaining 1/2 cup pineapple juice and 1/2 cup coconut milk to the pan along with the heavy cream.
13. Cook, scraping the bottom of the pan, until sauce has thickened.
14. Use sauce by pouring over the chicken or as a dip for the chicken pieces.


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