Crispy Coconut Chicken

CHICKEN:
2 T olive oil
5 chicken breasts (about 2 1/2 pounds)
1 egg
2 T milk
2 C panko bread crumbs
1/2 C coconut
1/8 t salt

HONEY MUSTARD DRESSING and DIP:
Recipe HERE

SALAD: (any combination of salad ingredients would be great)
Spinach
Grape Tomatoes
Carrots
Bell Peppers
Cucumbers

1. Preheat your oven to 400 degrees.
2. Pour 2 tablespoons olive oil onto a large cookie sheet. Spread it around evenly over the pan. 
3. Cut 5 chicken breasts into strips that are about 2 inches wide. (Give or take...please don't search for a ruler).
4. Crack an egg into a loaf pan. Add 2 tablespoons milk and whisk the two together until well combined. 
5. In a separate loaf pan combine 2 cups panko bread crumbs, 1/2 cup coconut and 1/8 teaspoon salt. 
6. Dredge each chicken slice into the egg mixture and then into the coconut mixture. Be sure to press the mixture into the chicken a bit to help it stick. 
7. Lay each piece of coated chicken onto your greased cookie sheet. Spray a bit of cooking spray over the tops to give them a little bit of moisture. This will also help the bread crumbs and coconut to get golden brown. 
8. Bake for 40 minutes, or until the chicken is cooked through and the coating is crisp. 
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