1. Trim chicken breasts so the pieces will measure 4 inches long and about 2 1/2 inches wide. Sprinkle sugar and salt over chicken breast and place in a zip lock bag and marinate in refrigerator for 4 hours. 2. When chicken breasts are ready to be prepared, rinse lightly and drain. Place coconut, corn starch, and flour in a bowl and mix well. In separate bowl place beaten eggs and add water, blend well. Have oil hot and ready to fry chicken breasts. 3. Dip chicken breast in egg wash and then place chicken breast in coconut mixture, coating well. Carefully place chicken in hot oil and cook until lightly golden. Remove and place on a paper towel. When frying chicken do not crowd and keep a check on the oil so it does not burn. 4. The coconut chicken was served with the honey mustard on top of the chicken pieces, we have elected to serve the sauce on the side. ---------------------------------------------------------------------------
Nutrition
Ingredients
