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Jamaican Coconut Chicken II

A perfect blend of coconut and Jamaican chicken
2 cups sweetened coconut flakes
cup flour
2 eggs
1 lb boned and skinned chicken breast halves
cup vegetable oil
3 tbsp honey
3 tbsp orange marmalade
1 tbsp soy sauce
Place coconut in medium sized bowl, place flour in a second bowl and lightly beat eggs in a third bowl.
Dip chicken pieces in flour, then egg, and then roll in coconut flakes.
Place on a baking sheet. Pour enough oil into skillet to reach a depth of inch.
Heat over medium heat.  When hot add chicken with slotted spoon, 6 pieces at a time.
Cook 4-6 minutes until cooked through and light golden, turning once.
Adjust heat as needed to prevent over browning. Drain on paper towel.
To prepare sauce, combine all ingredients in small bowl.

Download Jamaican Cooking Made Easy Third Edition

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