Cut off any extra fat globules from your chicken breasts. Cut each breast into 6 strips, diagonally to
prevent the end strips from being really short.

While the oil is heating, dredge the chicken strips. First, coat each strip in the flour and salt mixture.
Then dip each into the eggs/coconut milk and finally coat each in panko and shredded coconut. I find it
easiest to coat all of them in the flour then go back and then do the egg wash and panko/coconut for
each before moving onto the next.

Place 1/4 cup of vegetable oil in a large heavy duty skillet and heat over medium/high heat until it is
just below smoking. You can test the heat by throwing in a little bit of flour. When it is hot enough, the
flour will sizzle and create a lot of bubbles.

After breading the strips, the oil should be hot enough. Place about 6 strips in the pan at once. There
should only be one layer in the pan and there should be about an inch between each strip. If you over
crowd the pan it will get too cold and the strips will soak up a lot of oil instead of frying. Fry the strips
for 2-3 minutes on each side or until they are golden brown and crispy. Place them on a plate with
paper towel to drain and move on to the next batch. After a couple of batches you may need more oil
so you can add the second 1/4 cup to the pan. Allow the oil to come up to temperature before frying
the next batch (2-3 minutes). Because the strips are thin, they should be cooked through by the time
both sides are browned. You can tell by the texture of the chicken; it should be stiff when pressed. If
you cut your strips thicker, you will need to bake off the chicken after frying to make sure the insides
are cooked through.