Coconut Peanut Chicken
*Note: This recipe was originally called Pecan chicken but as there are no
pecans in it, I changed the name. You could of course use pecans if you prefer.
3/4 c Cocktail peanuts
2 c Coconut
1/4 c Flour
2 Eggs
1 lb Boneless skinless chicken .. breasts cut in one inch .. pieces
Oil for cooking
DIPPING SAUCE
3 tb Honey
3 tb Orange marmalade
1 tb Soy sauce
1/2 ts Prepared mustard
Process nuts until finely chopped. Combine with coconut. Put flour in another
dish. Beat the eggs in a third.
Dredge chicken in flour, then egg, then nut mixture. Cook, 6 pieces at a time,
in 1/2" hot oil at 350° 4-6 minutes until golden brown, turning once. Drain.
Combine sauce ingredients and serve with chicken.