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Chicken, Coconut (M, TNT)
Source: Adaptation of an Outback Restaurant recipe
Serves: 4 to 6, depending on how much chicken you have

1 cup flat beer
1 cup self-rising flour
2 cups sweetened coconut flakes, divided 1/2 cup for batter
2 tbsp. sugar
1/2 tsp. salt

Dipping Sauce:
1/2 cup orange marmalade
2 tsp. stone-ground mustard
1 tsp. prepared horseradish
Dash salt

Mix all batter ingredients well and refrigerate for at least 1 hour before using.

Mix all dipping sauce ingredients together and set aside (or refrigerate until ready to use).

Dust dry chicken pieces, boneless strips, or wings with paprika. Then one piece at a time roll in batter, and then in another 1-1/2 cups of coconut.

Deep fry in 360°F oil until golden brown. Drain on paper towels and serve with dipping sauce.

Poster's Notes:
This is an adaptation of Outback's coconut shrimp.

Posted by Sandra Glazier, Z'L

Nutritional Info Per Serving: N/A