COCONUT PEANUT CHICKEN

"Crazy about nuts? Substitute macadamias or pecans for the peanuts; add 1/4 teaspoon salt to the flour. And why not try turkey instead of the chicken?"

3/4 cup cocktail peanuts
2 cups sweetened flake coconut
1/4 cup all-purpose flour
2 eggs
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
Vegetable oil for frying
FOR THE DIPPING SAUCE:
3 tablespoons honey
3 tablespoons orange marmalade
1 tbsp soy sauce
1/2 teaspoon prepared mustard

Place peanuts in a food processor. Whirl until finely chopped.

Combine peanuts with coconut in a medium-size bowl. Place flour in a small bowl. Lightly beat eggs in another small bowl.

Dip chicken pieces in flour to coat lightly, shaking off excess, then in eggs and then in peanut-coconut mixture.

Pour oil into an electric skillet or a regular large skillet to a depth of 1/2 inch. Set electric skillet at 350 or heat oil in a regular skillet over medium heat until it registers 350 on a deep-fat thermometer.

With a slotted spoon, carefully slip chicken into hot oil, 6 pieces at a time. Fry 4 to 6 minutes or until cooked through, turning once; adjust heat as needed to prevent peanut coating from overbrowning. Transfer chicken to paper toweling to drain. Keep hot in a warm oven. Repeat with remaining chicken.

Prepare dipping sauce. Combine honey, marmalade, soy sauce and mustard in a small bowl.

Place chicken on a serving plate. Serve with sauce.

Makes: 30 servings

Per serving: 131 calories, 5 g protein, 10 g fat, 7 g carbohydrate, 63 mg sodium, 23 mg cholesterol.

Source: Family Circle All-Time Favorite Recipes