Coconut Chicken

• 1 Egg
• 1/2 cup Buttermilk
• 1/2 cup Beer
• 5 ounces Cake flour
• 1/2 teaspoon Baking powder
• 1/2 teaspoon Baking soda
• 1 1/2 teaspoons Salt
• 2 pounds Boneless -- skinless chicken
• Breast
• 2 cups Coconut

Combine eggs, milk and beer in a bowl. Mix cake flour, baking powder, baking soda and salt together and add to the milk mixture. Mix well.
Batter should have consistency of thin pancake batter. Cut chicken into 1/2 inch pieced and dredge in all-purpose flour.
Dip in buttermilk and then dip into batter. Roll in coconut. Deep fry at 350° oil until browned.
Typed by S. Pinamonti