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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1 1/2	1/2	boneless skinless	1170.2697	0.0	141.8612	62.93600000000001
salt	2	teaspoons		-	-	-	-
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
coconut	2	cups	flaked	566.4	24.368000000000002	5.327999999999999	53.583999999999996
cornstarch	1	cup		487.68	116.8256	0.3328	0.064
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
egg	2		beaten	143.0	0.72	12.56	9.51
water	1/4	cup		0.0	0.0	0.0	0.0
vegetable oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.