Crispy Coconut Chicken

By srumbel

Slices of chicken are breaded with panko bread crumbs and coconut, then baked in the oven. The result is oh so wonderful. The coating is delicately crisp, while the chicken slices are tender and juicy. The coconut adds a hint of sweetness without being overly sweet. It doesn’t taste like a desert is what I am telling you here.
from jamiecooksitup.com

Ingredients

• 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
• goes with creamy honey mustard dressing and dip under appetizers

Preparation

Step 1

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.