3 c. packed sweetened shredded coconut
2 tbsp. extra-virgin olive oil
2 large eggs
boneless skinless chicken breasts, cut into bite-sized pieces
1/2 tsp. kosher salt
1/4 c. all-purpose flour
Put it All Together
- Preheat oven to 425°. Generously grease two rimmed baking sheet with cooking spray.
- Toss coconut with oil in a shallow bowl. In another shallow bowl, whisk eggs until well beaten.
- In a medium bowl, season chicken with ½ teaspoon salt and toss to coat evenly with flour. Dip each chicken piece in egg, letting excess drip off, then roll in coconut, pressing in coconut with your fingers.
- Transfer to prepared baking sheets in an even single layer. Bake until golden, about 12 to 15 minutes.
Try It Like This
Save on Prep Time On Busy Nights by using frozen pre-portioned tenders. This way no busywork of cutting the tenders yourself!
Make it your own by adding some creative dipping sauces! Mama suggests Pineapple Mango Salsa for a Sweet Tropical Compliment to the Coconut! Also, goes nicely with an orange glaze!
Add to the experience by serving Non-Alcoholic Pina Coladas or Frozen Daiquiris too!
Make it unique to make it your own! Enjoy!
Recipe Credit: Delish
Photo Credit: Kristen/ Flickr