Tuesday, August 15, 2006

coconut and pecan crusted friend chicken

4 boneless and skinless chicken breasts
1 cup pecan pieces
1 cup shredded coconut
coconut milk

Grind the pecan pieces in a food processor or a coffee grinder until they are like a powder. Mix the pecans, coconut, and about a cup of flour in a bowl. Put another cup of flour in another bowl. Break and whisk about four eggs until well blended and then add coconut milk (about a half a can). Pour oil in a skillet about half an inch deep and get it good and hot. Put the chicken breast in the plain flour, shake off excess and dip in egg mixture, and then into pecan-coconut mixture, pressing the chicken down into the mix to make sure it's well coated. Fry the chicken until golden brown (about three minutes a side).

I served it with bleu cheese mashed potatoes (I made the mashed potatoes and then mixed in the bleu cheese right before I served them) and sauteed baby spinach leaves.

You can read the post that goes with this recipe here.



Anonymous said...


Could you make this healthier by spraying the coated chicken with olive oil spray and baking it? Or would that ruin the texture of the coating?

I'd really like to try it tonight but I prefer not to fry if at all possible.

Thanks in advance!

don't eat alone said...

Yes, you could do that.I think it would taste good.


Anonymous said...

This sounds really tasty. Could you post your recipe for the ginger coconut run beurre blanc sauce?