Coconut Crusted Chicken

Several months ago while at a wedding reception, we had the pleasure of being served coconut crusted chicken. Turns out, it is quite delicious. So I decided to store that thought away to be turned into a dinner at on a later day. Well today was that day. Once again, we dug around online a bit until we found a recipe, changed it up some, and set to work. It took us about 15 minutes or so for the prep time, with the two of us working, and about a half an hour for cook time. It came out great, and made a good meal. We had rice with vegetables with ours, but I'm sure any rice would go well with it. If you come up with an outstanding combination, let us know in the comments, please.
We'd love to try 'em. Be creative!

As a side note, while these are delicious plain, you can also dip them. I dipped mine in honey, while Britt dipped her's in some duck sauce (left over Chinese food in the fridge.). I also saw online that this goes well with a plum sauce.
We didn't try it, but there's always next time. Enjoy!

Coconut Crusted Chicken Recipe

Ingredients

• 1 Pound of Chicken Tenderloins (Preferred) or Breast (Sliced into 1" thick strips)
• 1/2 Cup All-Purpose Flour
• 3 Eggs (Lightly beaten)
• 3/4 Cup Panko
• 3/4 Cup Sweetened Shredded Coconut
• Salt and Pepper (to taste)
• Olive Oil (to cook)

Preparation

Preheat oven to 400 degrees.

Prepare the chicken as always by rinsing with cold water, beating to tenderize, 

as well as cutting off access fat, veins, and skin.

Now get 3 bowls, and a plate. In bowl one, put your flour. 

In bowl two, put your eggs, and whisk lightly, just enough to break the egg up. 

In the third and final bowl, mix your panko and coconut. 

Take your prepared chicken and toss it in the flour, shaking off excess flour.

Then cover it completely in the egg.

Finally, tossing it into the coconut and panko mixture, pressing to adhere.

Collect all covered chicken tenderloins on a separate plate until you are completely finished.

Heat a large skillet over medium-high heat. Completely coat with about a tablespoon of oil.

Add half of the chicken to the skillet leaving space between each piece.

Cook for 3 minutes, on both sides, or 6 minutes total.

Remove chicken from the skillet and align on an oiled baking sheet.

Cook the other half, and place on baking sheet as well.

Place in oven for 10 - 15 minutes, or until chicken is cooked thoroughly.

Serves ~ 4