1/3 cup unsweetened finely shredded coconut (NOT coconut flour)
1/3 cup sugar
1/3 cup cornmeal
1 stick of butter
1 or 2 boneless skinless chicken breasts (depending on how many people you are cooking for)
Using kitchen scissors, cut up your chicken into 1-2 inch nugget size pieces. Set aside.
Melt the entire stick of butter in a frying pan over medium heat. Don't gag....butter is awesome. Mix the coconut, sugar, and cornmeal in a bowl. Add in a few twists of salt and pepper. Mix well. With a fork, gently mix your two eggs in a small bowl (for dipping). Dip each piece of chicken in the egg, then in the coconut mixture. Carefully (and slowly so you don't burn yourself) drop the chicken pieces in the frying pan. Flip after a few minutes and cook until they are golden on each side. Remove to a plate to cool off. Eat with your fingers off the plate....try not to eat them all at once.
Store in fridge, reheat in microwave. They are amazing cold too. You can increase the amount of "breading" to as much as you need for the amount of chicken you are cooking, just be sure to keep the ratio of the coconut, sugar and cornmeal as 1 equal part each.