Friday, August 18, 2017

Coconut Chicken

This was very easy to put together and we all loved it.  I did use tenderloins and added cayenne pepper.  
Coconut Chicken

2 chicken breasts Beth used 6 tenderloins
2 eggs
1 Cup shredded coconut
Salt & pepper
1/4 tsp Cayenne pepper
Cut breasts into strips or use tenderloins.

Crack the eggs into a bowl.

In a different bowl, add the shredded coconut.

Dip the chicken into the bowl of egg and then into the bowl of shredded coconut.

Cook for 3-5 minutes on each side, until golden brown.  

These can be baked for about 10-15 minutes at 200°C/400°F.

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