• 3 / 4 cup of coconut milk
  • 1 large egg
  • 1 / 4 cup butter
  • 6 ounces sweet flaked coconut
  • 2 lbs of skinless, boneless chicken breast

  1. Mix coconut milk and egg together in a bowl until completely mixed. Put coconut flakes into another bowl.
  2. Put chicken between two sheets of heavy plastic on a solid surface. Firmly toughen chicken with the smooth side of a meat mallet that’s around 1/2-inch thick.
  3. Put chicken into the beaten egg mixture and immediately push into coconut flakes to coat it. Gently press it between your hands so that all the flakes stick to it. Put chicken onto a plate while coating the rest and make sure not to stack.
  4. Put butter in a skillet and melt it over medium heat. Fry chicken in melted butter until it turns brown and crispy on the outside, and chicken is no longer pink in the center, and the juices run clear. this should take about 8 minutes per side. Ideally, the inside temperature should be around 165 degrees F (74 degrees C).
  5. That’s it, you are done. ENJOY!!