Coconut Crusted Chicken Recipe {marinated and baked}

Coconut Crusted Chicken Recipe {marinated and baked}

Ingredients

• Boneless, Skinless, Chicken Breast (sliced into 1" thick strips)
• 7 oz - 14 oz of Coconut Milk
• 1 tbsp. Garlic (minced)
• 1 tbsp. Soy Sauce
• 1 tbsp. Lime Juice
• 1 cup Panko Bread Crumbs
• 1 cup Sweetened Shredded Coconut
• 1/2 cup All-purpose Flour
• 2-3 eggs, beaten

Instructions

1. Combine Coconut Milk, Garlic, Soy Sauce, and Lime Juice together in baggie and then add chicken and let marinate in refrigerator at least three hours or over night.
2. Preheat oven to 400.
3. Take chicken out of refrigerator, and set on counter. In a separate bowl, beat egg (you can do 1 at a time as you need them). In another bowl mix Coconut and Panko crumbs together (you will probably need to mix more of this). In the third bowl put the flour. Once you have your bowls ready, make sure you baking dish is lined with tinfoil and sprayed with cooking spray or brush with olive oil. (and close by).
4. Take a piece of chicken from the marinade, and coat it in flour.
5. Once it is coated in flour, coat it in egg
6. After it is covered in egg, coat it in the Panko/Coconut mixture.
7. After it has all three layers, put it into the dish.
8. Repeat with all remaining pieces of chicken. (you may have to beat more eggs, or refill the other bowls as well, and I would do it in small increments so you don't waste, you have to throw away any leftovers.)
9. After all of the chicken pieces are coated, I took the remaining panko/coconut mixture and spread it evenly over the top of the chicken before putting it in the oven.