The Coconut Chicken Recipe

Misty’s Coconut Chicken

1 1/2 lb of boneless, skinless chicken breasts  (I cut into chunks but you can cut into tenders or however you want)
1 C flake coconut
1/2 C flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1 egg lightly beaten 

Tracey’s notes:  I doubled the measurement of all the seasonings and I added a little milk to my beaten egg.  Misty adds a couple of teaspons of Coco Lopez pina colada mix to her egg)

Heat oven to 400.  Mix coconut, flour, salt, pepper, garlic together in a large bowl.  Dip chicken pieces in egg then in flour mix to coat.  Place in a shallow baking dish that you have coated with Pam (I just put mine on a cookie sheet that I covered with parchment paper).  Spray chicken with butter spray. 
Bake 25 minutes or until chicken is golden brown.  Halfway through the time you MUST turn the chicken over.  If you don’t the underside will be all white and not very appetizing looking.  🙂

Misty serves hers with pina colada dipping sauce.  I didn’t make the sauce simply because I knew the kids wouldn’t eat it. 
Hope you like it.  Thanks again Misty!


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