Coconut Chicken Strips

From the Recipe Shoebox.

The ingredients:
2 lbs. boneless, skinless chicken breasts  (about 3-4 large breasts)
3/4 cup flour
1 tsp. salt
3 large eggs
1/2 cup coconut milk
1-1/2 cups plain bread crumbs
1-1/2 cups shredded coconut, pulsed in the blender
1/2 cup vegetable oil, divided  (oil is not needed if baking instead of frying)
1 cup sweet and sour sauce (or sweet chili sauce)

Trim fat from chicken and cut each breast diagonally into 6 thin strips.  Prepare your breading station by gathering 3 medium size bowls.  In the first bowl, combine the flour and salt.  In the second bowl, combine the eggs and coconut milk and whisk together until well combined.  In the third bowl, stir together the plain bread crumbs and pulsed shredded coconut. 

Dredge the chicken strips in the flour/salt mixture, then dip in the coconut milk/egg mixture.  Lastly, coat each chicken strip in bread crumb/coconut mixture.  Place on plate and set aside. 

FRYING DIRECTIONS: Heat 1/4 cup oil in a large heavy duty skillet over medium/high heat.  When oil is hot (when a small pinch of flour will sizzle when sprinkled over oil), and place 6 coated chicken strips in the hot oil at once, taking care to make sure none of the strips are touching each other.  Fry the strips for 2-3 minutes on each side or until they are golden brown and crispy.  When strips are done, use tongs (or 2 spatulas) to remove the chicken and place on a paper towel lined plate.  Cook subsequent batches in the same manner, adding oil and allowing it to reheat when necessary.  NOTE: If you have opted not to cut your chicken into thin strips, then you will need to bake the chicken after frying in order to ensure that it is cooked all the way through. 

BAKING DIRECTIONS:  Place chicken strips in baking pan (take care to make sure the strips are not touching each other) and bake uncovered at 400 degrees for 20 minutes or until golden brown and cooked through.    NOTE:  Baking time will be longer, if you did not cut the chicken into strips before cooking. 

Serve hot with sweet and sour sauce or sweet chili sauce.