Coconut Chicken

I got this from a cookbook at the library, can't remember which one. This looks good, but I haven't tried it yet.

• Ready In: 15 mins
• Serves: 30

Ingredients

• 3⁄4 cup  cocktail peanuts
• 2  cups sweetened flaked coconut
• 1⁄2 cup all-purpose flour
• 2  eggs
• 1  lb boneless skinless chicken breast, cut into 1-inch pieces
•  vegetable oil (for frying)

Directions

1. Finely chop peanuts.
2. Combine peanuts with coconut in a medium size bowl.
3. Place flour in a small bowl.
4. Lightly beat eggs in another small bowl.
5. Dip chicken pieces in flour to coat lightly, shaking off excess, then in eggs and then in peanut-coconut mixture.
6. Pour oil into a large skillet to a depth of ½ inch. Heat oil over medium heat until it registers 350 F on deep-fat thermometer.
7. With a slotted spoon, carefully slip chicken into hot oil, 6 pieces at a time.
8. Fry 4 to 6 minutes or until cooked through, turning once; adjust heat as needed to prevent peanut coating from overbrowning.
9. Transfer chicken to paper toweling to drain.
10. Keep hot in a warm oven.
11. Repeat with remaining chicken.