Coconut Crusted Chicken

I've been on a mission lately. I'm meal planning at the beginning of each week and incorporating new recipes into our cycle. This was one of the first recipes I tried this year and it was an instant favorite. Jordan requested that I make it again and just make a ton so we can eat the leftovers all week. Well, I did make it again and it was great. The leftovers didn't last long because we gobbled them up! This recipe calls for the chicken to be shallow fried, but next time I'm going to bake it in a broiling pan. I'll edit this post and let you know how it goes. Heika and I are planning on trying it with tofu soon too! I think it's going to be delicious.

Here is what you need
4 chicken breasts, sliced into strips (on an angle to get at least 4 slices per breast)
2 eggs
1/4 cup milk (almond milk, or coconut milk is perfect)
1 cup cake flour
1/2 tsp salt
2 cups panko bread crumbs
2 cups coconut shavings
oil for frying
sweet chili sauce for dipping!

First, set up your station.
Beat together your eggs and milk in a bowl and set it aside. Then mix the salt and flour into another bowl and set aside. Finally use a small food processor or blender to chop and mix the Panko and coconut to even smaller pieces to help it all stick. It's fine, if you can't do that, but it will help get an even coating. Put that in a third dish.
Now you're ready to dip, so you can start heating up your oil while you work.
Dredge all the chicken strips in the flour mixture first and then go back and dip each piece in the egg mixture and then finally, the coconut mixture.
When it's all prepped you can either bake it at 350 for 25 minutes or fry each piece for 4-5 minutes each side on medium heat!
serve with dipping sauce and enjoy!


I have served it with Hippie Fried Rice and also with Cilantro Lime Rice.

For Cilantro Lime Rice, Simply put your rice in the pot or rice cooker and throw some cilantro and then some lime zest and juice right in there. Cook it all together, S&P and dig in!