Tuesday, February 19, 2013

Melissas Beer Battered Coconut Chicken

Melissas Beer Battered Coconut Chicken

1 egg 
1/2 cup all-purpose flour 
2/3 cup beer
 1 1/2 teaspoons baking powder 
1/4 cup all-purpose flour 
2 cups flaked coconut 
2 skinless chicken breasts cut into strips
salt and pepper to taste
 2-3 cups olive oil for frying 

Directions In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in a separate bowl and mix well. Dip the salted and peppered chicken strips in egg/beer batter; allow excess to drip off. Roll chicken strip in coconut/flour mixture, and place on a baking sheet lined with plastic wrap or wax paper. Refrigerate for 30 minutes. 
Meanwhile, heat a good amount of oil in a frying pan. You may have to make 2-4 batches depending on the size of your frying pan. Fry chicken in batches: cook, turning once, for 2 to 4 minutes, or until golden brown. Using tongs, remove chicken to paper towels to drain. I kept the chicken warm on platters lined with paper towels in my oven at 200 degrees until ready to serve. I served with my own backyard Honey and some Chili Sauce. You can use any favorite dipping sauce but a combination of something sweet and something spicy is nice.

I served this with rice and french green beans. My husband went wild for it. I think you could do this with Shrimp, Vegetables, Scallops or Lobster with very very good results. I used a dutch beer and it was cold. I used the cold one because someone was going to have to drink it after all, 2/3's of a cup is only 1/2 a beer.

Happy Cooking, Melissa :)