Place pulp of about half of a coconut into food processor, blend for about 20 seconds, or until its fine. Mix in bowl with Paprika, brown sugar, bread crumbs, chili powder, and oregano. Mix milk, coconut milk and eggs in another bowl, and flour and salt in another bowl. Take chicken breast cubes and lightly coat them with flour mixture, and then transfer them to the milk mixture. Let excess run off of chicken, and then move them to the coconut/ bread crumb mixture, and put a medium coating of the bread crumb mixture on it. Fry in vegetable oil(soybean oil) or peanut oil at 375 fahrenheit. Fry till golden brown. Let cool on plate covered in paper towels, then serve.
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|Serving Size: 1 Serving (1844g)|
|Recipe Makes: 1|
|Calories from Fat: 480 (13%)|
|Amt Per Serving||% DV|
|Total Fat 53.3g||71 %|
|Saturated Fat 26.5g||133 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 9.1g|
|Cholesterol 971.6mg||299 %|
|Sodium 2813.1mg||97 %|
|Potassium 3777.5mg||99 %|
|Total Carbohydrate 463.2g||136 %|
|Dietary Fiber 26.6g||106 %|
|Sugars, other 436.6g|
|Protein 296.1g||423 %|
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Calories per serving: 3594
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