2 chicken breasts, boneless and skinless, cut into 8 strips each
Pinch of curry powder
Pinch of cayenne pepper
½ cup flour
2 cups shredded, sweetened coconut.
Fill half of a medium saucepan with vegetable oil (6-8 cups), let the oil reaches 176º C while preparing the strips.
Arrange the chicken strips in a bowl, add a pinch of curry powder, a little salt and pepper, and a pinch of cayenne pepper. Stir a little to coat the strips with the seasoning. Separate.
Put the flour, a little salt, pepper and a pinch of cayenne in a medium bowl and combine. Pour the eggs in another medium bowl and whisk. Finally serves grated coconut in another medium bowl. Dip the strips in the flour mixture and cover well, continues with the egg and ends with grated coconut, pressing on the strips so that well covered.
Fry strips 1½ to 2 minutes, tossing gently with tweezers, until golden color. Take the oil and arrange them on a plate covered with a paper towel to drain and sprinkle with salt and pepper.