Coconut Chicken (Oven Fried)

I am not going to cook a big turkey this year since it’s just the two of us. I tried to find a small turkey for two people, but every store I have went to has super birds big enough for a family of eight. I don’t know how they fatten up the turkeys so quickly and they pretty big. I know everyone else is talking about turkey and I am cooking chicken go figure! I am not ready to acknowledge that turkey day is almost here so I am just going to tell you about my coconut chicken. Season and dipped in shredded coconut and bread crumbs; makes the chicken crunchy and juicy. I wanted to use season bread crumbs, but since I didn’t want to go to the store I used what I had. Seasoned bread crumbs will give the dish more flavor. The chicken goes nice with any side dish and complement a salad well. My favorite part about making the coconut chicken is after it is seasoned and breaded all you gotta do is throw it in the oven and wait until it’s done.

Coconut Chicken Oven Fried Recipe:
5 chicken breast (I used boneless)
1 cup shredded coconut (I used unsweetened)
1 cup bread crumbs (I used panko)
2 eggs
3 tbsps. olive oil
Salt
Black pepper
Paprika
Garlic powder (Optional)
Recipe Directions: Preheat oven to 350 degrees. In a medium bowl add coconut and bread crumbs and mix together. Beat eggs in a separate dish and set aside.

Season chicken on both sides with salt and spices (the chicken should be season to your liking). Grease a large baking dish with oil. Dip one chicken at a time in egg, roll into coconut mixture and place in baking dish.

Bake chicken for 25 minutes on each side until the chicken is tender or the temperature reaches 165 degrees in the center of the chicken.