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1
Lightly flatten the chicken breasts to even thickness.
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2
Cut each into 4 strips.
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3
In a bowl combine the buttermilk and hot chili sauce.
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4
Place the chicken strips into buttermilk mixture; cover with plastic wrap and refrigerate 1 hour.
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5
When ready to cook the chicken breasts, measure out the cornstarch and place in shallow dish.
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6
Beat eggs in a shallow dish with a couple of tablespoons water until thoroughly combined; set aside.
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7
Place the cornflake crumbs in a third shallow dish, stir in ground nuts and coconut.
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8
Remove chicken strips from buttermilk allowing excess milk to drain off.
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9
Dip each strip into cornstarch and then dip in egg.
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10
Roll each piece of chicken in crumb mixture, pressing down lightly to ensure even coating.
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11
As the chicken strips are coated, place on a baking rack and allow to stand for 15 to 20 minutes.
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12
For Frying: In a heavy skillet over medium high heat, warm the oil.
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13
When oil is sizzling hot add in the chicken strips a few at a time.
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14
Shallow fry turning once, until golden brown and crispy, about 3 minutes per side.
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15
Place the cooked chicken on a clean baking rack and allow to stand in a warm oven until ready to serve.
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16
Repeat process until all of the chicken is cooked, adding oil as necessary.
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17
To Bake: Preheat oven to 400 degrees.
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18
Spray a baking rack with non-stick cooking spray.
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19
Place the coated chicken strips on rack, spay with cooking oil and place in preheated oven.
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20
Cook 10 minutes, turn strips and cook and additional 6 to 10 minutes or until crispy and cooked through.
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21
For the sauce: Put all ingredients in a small saucepan and warm over low heat.
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22
Serve and enjoy!
