Categories: Chicken

Ingredients

• 1 1/2 cups sweetened flaked coconut
• 3/4 cup panko
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 large eggs
• 1/4 cup whole milk
• 1 tsp hot sauce
• 1 1/2 lbs. chicken breasts, cut into 1/2-inch strips
• Vegetable oil, for frying
• 1/4 cup red pepper jelly
• 1 tbsp. apple cider vinegar

Directions

1. In a shallow pan, stir together coconut, panko, salt and pepper. In another shallow pan, whisk together eggs, milk and hot sauce. Dip chicken strips in egg mixture, letting excess drip off. Gently press into coconut mixture, shaking off excess.

2. In a large saucepan, pour oil to a depth of 1/2 inch and heat over medium heat until 325 degrees.

3. Working in batches, fry chicken, turning as needed, until golden brown, and cooked through, about 6 minutes. Remove from pan and let drain on paper towels.

4. In a small bowl, whisk together pepper jelly and vinegar. Serve with chicken strips.

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