2 chicken cutlets, cut into sm. (bite size) pieces
1 egg
1 c. bread crumbs
Salt, pepper, thyme to taste
1 c. shredded coconut
Cooking oil (can be deep fried, cooked in skillet or wok)

SAUCE:

3 parts Saucy Susan
1 part grape jelly

Blend together sauce ingredients until smooth. Heat. Serve warm (microwave approximately 30 seconds).

To Cook Chicken:

Add salt, pepper, and thyme to egg. Beat well. Coat chicken pieces with egg. Mix bread crumbs and coconut in a plastic bag. Add chicken pieces - several at a time - to the bag and shake until well coated. Cook chicken in hot oil until golden brown. Turn as needed.

Serve with dripping sauce.