Dutch Oven Coconut Chicken

My wife wanted me to cook this Coconut Chicken for a Swiss Family Robinson theme night we were having.   And it was delicious.  What is great about frying food in your dutch oven outside is your house does not have the usual smell from frying.    We changed things a little just for what we had on hand.

Dutch Oven Coconut Chicken
2 lbs boneless chicken breast (cut into 2 in pieces)
2 large eggs
1/4 cup coconut milk
1/2 flour
1/2 tsp salt
1 sleeve saltine crackers (crushed)
1 cup shredded coconut
1/4 cup oil (more if needed)

Pour the oil in a 12 inch dutch oven and heat to 375 degrees using 18 briquettes on top and 9 on the bottom.

Set out 3 bowls.  In one mix the flour and salt, in the second whisk the egg and coconut milk, and in the 3rd add the crushed saltine crackers and shredded coconut.

When the oil is ready dip the chicken in the flour, then the egg / coconut milk and then coat with the coconut mixture.  Place in the hot oil and cook 2-4 minutes on each side until thoroughly cooked.   Only cook about 6-7 pieces at a time so the oil does not cool down too much and not properly fry them.

We served this with this Island Mango Sauce and it was a huge hit.

Thanks for reading and get out there and get cooking!