- 3-4 boneless skinless chicken breasts, pounded to ½ inch thickness and cut into strips
- ½ cup flour
- ½ teaspoon seasoning salt (or salt and pepper to taste)
- 2 eggs + 1 tablespoon water
- 2 cups sweetened coconut flakes
- sweet & sour sauce or Asian sweet chili sauce, for dipping
INSTRUCTIONS:
- Preheat oven to 400 degrees. Lightly grease a baking sheet.
- Whisk together flour and seasoning salt in a small bowl. Whisk together eggs and water in a second bowl. Place coconut flakes in a third bowl.
- Toss strips of chicken in the flour mixture, then dip in the eggs, and lastly roll in the coconut flakes being sure to coat well. Place on prepared baking sheet. Bake for 15-20 minutes until golden and chicken is cooked through. Serve warm with dipping sauce of choice.
Source: Le Creme Dela Crumb
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