Monday, March 28, 2011

Crispy Coconut Chicken

Crispy Coconut Chicken
From Our Best Bites

8 chicken tenders
1-2 eggs
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper

Preheat oven to 450 degrees. Chop the coconut a bit. Combine coconut, bread crumbs, garlic powder, salt, curry powder, onion powder, and cayenne pepper. Dip chicken into flour, then egg, and then into the coconut bread crumbs. Line your baking sheet with tin foil for easy clean up. Bake about 18-20 minutes. Do not overcook because they will be dry. We dipped out chicken in sweet and sour sauce. Serve it with coconut rice. Cook rice as directed but put in a can of coconut milk, so yummy.

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