2poundschicken tendersor boneless chicken breast cut into pieces
For the dry coating:
1teaspoonground paprikacan use cayenne pepper OR chili powder instead
For the egg coating:
2/3cupcoconut milkOR buttermilk
For the coconut crust:
1 1/2cupsshredded coconutunsweetened!
1/2teaspoonground paprikacan use cayenne pepper OR chili powder instead
For the pan:
Prep breading: Combine ingredients for the dry coating in a large zip-loc bag. Combine ingredients for the egg coating in a large bowl. Combine ingredients for the coconut crust in a shallow baking dish.
Prep: Preheat the oven to 410°Place a baking pan in the oven while it preheats, so the pan can get hot.
Bread chicken: Place chicken pieces in the bag with the dry coating. Close the bag and shake it well until all chicken pieces are coated. Remove chicken from bag, shaking off any excess coating, and place in the bowl with the egg mix. Toss well until all chicken pieces are coated. Finally, coat chicken pieces one by one with coconut crust, pressing it onto the chicken so it stays on.
Bake: Remove the pan from the oven and the butter on it. Place chicken on the pan - you may have to bake the chicken in two batches depending on the size of your pan and how thick your chicken pieces are. Do not overcrowd the pan or it will get soggy. Bake for 10 minutes, then carefully flip and bake for another 5-10 minutes, or until chicken is cooked through. If you want, put it under the broiler for 2-3 minutes to crisp up further.
Rest: Allow the chicken to rest for 2-3 minutes after baking, to help the breading firm up. Then serve immediately.