- 2 Eggs
- 1/4 Cup Milk
- 1 Cup Sweetened Coconut Flakes
- 1 Cup Panko Breadcrumbs
- 1-2 lbs Chicken (breast or tenders)
- Salt, Pepper
- 1/4 Cup Vegetable Oil (if frying)
- 1/4 Cup Mayonnaise
- 1 Tbsp Sriracha
- 1 Tbsp Honey
- 1/2 Tsp Apple Cider Vinegar
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In a medium bowl whisk together the eggs and milk.
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In a separate bowl or shallow dish combine the coconut, panko, 1 tsp salt and 1/2 tsp pepper.
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Add salt and pepper to the chicken. Dip the chicken in the egg mixture to coat, and then into the coconut mixture, to coat. Transfer the chicken strips onto a plate and repeat the process with all the strips.
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In large frying pan, fill the pan with vegetable oil. Heat the oil over medium heat. In batches place the chicken in the pan, and fry 3-4 minutes on each side until golden brown.
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[We prefer these fried,] but if you are baking, preheat oven to 425. Line baking sheet with aluminum foil and coat with non stick spray.
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In a medium bowl whisk together the eggs and milk.
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In a separate bowl or shallow dish combine the coconut, panko, 1 tsp salt and 1/2 tsp pepper.
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Add salt and pepper to the chicken. Dip the chicken in the egg mixture to coat, and then into the coconut mixture, to coat. Transfer the chicken strips onto your baking sheet.
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Bake for 15-20 minutes, turning once in the middle. For extra crisp spray the top with non-stick cooking spray and broil for an additional 2-3 minutes. (Keep an eye on it when broiling so it does not burn)
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Mix all ingredients until well combined.
