Coconut Crusted Chicken with Honey Mustard

Chicken marination:

  • chicken breast julienne cut 1/2 kg
  • salt 1tsp
  • black and white pepper 1/2 tsp each
  • garlic minced 1 tsp
  • red chili flakes 1 tsp
  • red chili powder 1/2 tsp
  • paprika powder 1/2 tsp

Coating:

  • desiccated coconut 1 cup
  • egg 1-2
  • flour 1/2 cup
  • salt and pepper

Marinate the chicken in the mentioned spices for at least 30 minutes.
Mix the salt and pepper with the flour.
Coat each piece with flour, then egg wash and then the coconut. To give it a thick coating dip in egg again followed by the coconut and set on a plate till all are done. You can either fry them directly or set them in the freezer for fifteen minutes then fry to ensure that the crust doesn’t fall off while frying.
Deep fry each piece and lay on a paper towel for excess oil too be absorbed.
Serve hot with honey mustard sauce as a snack or use filet instead of julienne cut and make a delicious sandwich!

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