Jamaican
Coconut Chicken II
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JAMAICAN COCONUT CHICKEN |
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A perfect blend of coconut and Jamaican chicken |
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INGREDIENTS |
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2 cups sweetened coconut flakes |
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¼ cup flour |
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2 eggs |
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1 lb boned and skinned chicken breast halves |
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½ cup vegetable oil |
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3 tbsp honey |
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3 tbsp orange marmalade |
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1 tbsp soy sauce |
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PREPARATION |
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Place coconut in medium sized bowl, place flour in a second bowl and
lightly beat eggs in a third bowl. |
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Dip chicken pieces in flour, then egg, and then roll in coconut flakes. |
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Place on a baking sheet. Pour enough oil into skillet to reach a depth
of ½ inch. |
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Heat over medium heat. When hot add chicken with slotted spoon, 6
pieces at a time. |
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Cook 4-6 minutes until cooked through and light golden, turning once. |
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Adjust heat as needed to prevent over browning. Drain on paper towel. |
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To prepare sauce, combine all ingredients in small bowl. |
Download Jamaican
Cooking Made Easy Third Edition
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