Ingredients:

2 large eggs

1/4 cup coconut milk

1/2 cup flour

1 cup bread crumbs

1 cup shredded sweetened coconut

1/2 tsp salt

1/2 cup vegetable oil

Sweet Chili Sauce for dipping

Directions:

1. Cut chicken into strips, cutting diagonally so the ends are not too small.

2. Prepare three separate bowls for breading your chicken.

2. Combine flour and salt.

3. Whisk eggs and milk together.

4. Stir panko bread crumbs and coconut together.

3. Heat 1/4 c of vegetable oil in large skillet over medium/high heat. It is hot enough when the flour sizzles and bubbles when it comes in contact with the oil.

4. Coat chicken strips in the three bowls. Start with the flour combination, then the egg and milk, and end with the bowl containing the bread crumbs and coconut.

5. Place some of your chicken strips in the hot oil with about an inch in between each strip (this helps prevent the oil from cooling down).

6. Then place them on a paper towel to drain, and then them for 10 minutes at 350 degrees. (Cooking time may very depending on how thick your chicken is)

Bon Appetit!