This idea came from a Coconut Shrimp recipe that I love!
12 chicken strips
1 cup coconut
1 cup bread crumbs
Salt & Pepper
1 cup flour
Oil for frying (I like to use canola and peanut combined)
In a large bowl, combine coconut and bread crumbs and season with salt and pepper. Place flour, eggs, and bread crumb mixture into 3 separate bowls. Dredge the chicken strips in flour and shake off excess. Next, dip the chicken strips thoroughly in the egg and rub against the side of the bowl to lightly remove excess. Finally, coat the shrimp thoroughly with the bread crumb mixture. Lay out the chicken so they do not touch on a parchment-lined baking sheet or platter until ready to fry. In a large Dutch oven, heat several inches of oil to 350 degrees F. Fry the chicken in batches until golden brown and cooked through, about 5 to 7 minutes per batch. Drain on paper towels. Serve with your favorite dipping sauce.