Lanières de poulet à la noix de coco au four

Ingrédients

• Cooking spray
• 2 large boneless skinless chicken breasts
• 1/2 cup all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 egg (beaten)
• 1 cup unsweetened shredded or flaked coconut
• 1 cup panko breadcrumbs (whole wheat if you can find them)
• Sweet chili sauce (for serving (recommended: Mae Ploy))

Préparation

1. 1

   Preheat oven to 400°F. Place baking racks in a baking sheet, and spray liberally with Cooking spray. Set aside.

2. 2

   Place 2 large boneless skinless chicken breasts in a large zip-top bag, then pound until about 1/2" thick. Then slice breasts into 3/4" strips.

3. 3

   In a shallow bowl, combine ½ cup all purpose flour, ½ teaspoon salt, and ½ teaspoon black pepper. In another bowl, add 1 egg. In a third bowl, combine 1 cup unsweetened shredded or flaked coconut and 1 cup panko breadcrumbs.

4. 4

   Dredge one chicken strip in the flour mixture, then knock off excess. Dredge in egg, and let excess drip off. Then finally, press the strip into the coconut mixture, making sure all sides are well-coated. Place on prepared baking sheet.

5. 5

   Repeat with remaining strips. Spray tops liberally with cooking spray.

6. 6

   Bake in preheated oven for 10-12 minutes, or until the strips are golden brown and cooked through. Serve with Sweet chili sauce.