SERVING
INGREDIENTS
- 16 - 4-ounce boneless, skinned chicken breast halves or chicken breast tenderloins
- 3 - cups Coco Lopez® Cream of Coconut
- 1 - quart 1 cup pineapple juice
- 2 - teaspoons salt
- 1 - tablespoon white pepper
- 3 - cups beer, flat
- 1/2 - cup whole eggs
- 3 - cups unsifted flour
- 1/4 - cup paprika
- 1 - tablespoon salt
- 1 - tablespoon white pepper
- 2 - quarts flaked coconut, optional vegetable oil
PREPARATIONS
Cut chicken into strips (Ix3 inches).
In bowl, combine cream of coconut, pineapple juice, salt and pepper. Pour over chicken. Cover; marinate in refrigerator overnight. In mixer bowl, beat together beer and eggs. On low speed, gradually add flour, paprika, salt and pepper; mix until smooth. Dip chicken strips into batter and coconut. Heat oil to 325°. Fry strips in oil until golden brown. Serve hot.