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1
Slice each chicken breasts horizontally to yield 3-4 thin, flat pieces, not unlike schnitzel.
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2
Grate the zest from both limes and set aside.
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3
Juice the limes into a marinating bowl, mix in your chosen marinade (something saucy with a sweet note will work well) and leave the chicken to marinate in this for at least 30 minutes.
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4
(This is the passive cooking time.
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5
).
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6
Chop or crush the cashews into small pieces.
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7
The, in a shallow bowl, combine the cashews, coconut, cilantro, and lime zest.
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8
Put the flour into a shallow bowl.
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9
Mix egg with 1 tablespoon of water, and pour this into another shallow bowl.
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10
Put these beside your bowl of coconut mixture and your assembly line is complete.
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11
Pour oil into a frying pan and turn on heat to medium-high.
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12
Coat the marinated chicken pieces in flour, then egg, then coconut mixture.
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13
Shake off excess coconut and don't aim for 100% coverage.
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14
Gently put coated chicken strips into hot oil.
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15
Fry each side until golden-brown, flipping gently so as not to lift off the coconut coating.
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16
Oil should be deep enough for lots of sizzle, but not deep enough to float all coconut off the chicken.
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17
Serve immediately, or let rest on paper towels for a few minutes before serving.
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18
These are delicious with spiced yam mash and a fresh salad with citrus dressing.
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19
Enjoy!
