1 pkg. of boneless chicken breast
1 pkg. of Panko bread crumbs
1 to 2 cups of coconut flakes
1 cup of flour
2 eggs beaten
1 carton of buttermilk (any size, enough to marinade chicken in)
1 jar of orange marmalade
1/4 tsp. ginger powder
1/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. black pepper
Oil for frying
Start things off by trimming any excess fat from the chicken. Take the chicken and slightly pound it with a meat beater/tenderizer. The goal is to flatten it out just slightly, not to completely smash it. In a tupperware bowl, or a gallon storage bag, add the buttermilk, ginger, garlic, salt, and pepper and mix it well. Add the chicken to the buttermilk mixture and let it marinade in the fridge for at least 3 to 4 hours.
Take chicken out from the mixture and allow the excess buttermilk mixture to drip off. In a frying pan or skillet, (I use a cast iron skillet) pour oil (I use Canola) till half way up the sides. Heat the oil to 325. Make sure you are not over 325 or the coconut will burn. Assemble the flour on a plate or in a bowl, as well as the beaten eggs, panko bread crumbs and coconut. Sort of in an assembly line….flour, eggs, panko, then coconut. Take a pice of chicken and cover both sides in flour, then dip into the beaten eggs, then into the Planko bread crumbs, then into the coconut. Push down on the chicken when its in the coconut to make sure enough coconut is on the chicken. Take the chicken and put it back into the Planko bread crumbs one more time and push down the chicken again. Place the chicken in the hot oil and fry for about 4 minutes per side.
Make sure internal tempature meets or exceedes 180. Take about 2 tablespoons of the orange marmalade or simply as much as youd like and heat it in the micro till nice and warm. Drizzle over the fried chicken. Serve with rice or asian vegetables.
Submitted By
Eddie Beyer
