Ingredients
2 cups sweetened shredded coconut1 egg2 tablespoons milk1/2 cup all-purpose flour3/4 pound boneless skinless chicken breasts, cut into 3/4-inch piecesOil for deep-fat frying1 teaspoon celery salt1/2 teaspoon garlic powder1/2 teaspoon ground cumin
Preparation
Place coconut in a blender, cover and process coconut until finely chopped. Transfer to a shallow bowl; set aside. In another shallow bowl, combine egg and milk. Place flour in a third shallow bowl. Coat chicken with flour; dip in egg mixture, then in coconut. Arrange in a single layer on a baking pan. Refrigerate for 30 minutes.
In an electric skillet or deep-fat fryer, heat 2 in. of oil to 375°. Fry chicken, a few pieces at time, for 1-1/2 minutes on each side or until golden brown. Drain on paper towels; place in a bowl. Sprinkle with celery salt, garlic powder and cumin; toss to coat. Serve warm.
