Instructions: Marinade the chicken in the coconut milk, soy sauce and lime several hours or overnight. Drain chicken and salt and pepper . Dip chicken in eggs coating well and then in flour mixed with the coconut. Shake off excess.

Heat adequate amount of oil in a skillet for proper frying and fry chicken cutlets on medium high heat, turning a few times until golden and done. Do not let coconut breading burn. Drain on absorbent paper. Serve with Asian style noodles and coconut pancakes if desired.

My interpretation of coconut chicken. Enjoy!

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