1 chicken breast, cleaned and chopped into pieces about 1"*1"
1 cup sweetened shredded coconut (~60gms)
½ cup panko bread crumbs (~19 gms)
½ cup all purpose flour (35 gms)
Salt & Black Pepper to taste
4 tbsp melted butter
½ cup lite coconut milk
Cilantro Dipping Sauce:
1 cup cilantro
½ habanero
2 tbsp olive oil
Lime juice to taste
Salt to taste
Few tbsps of water as per need
Instructions
Coconut Chicken :
Arrange your work station.
Preheat oven to 400F.
In a plate place all your chopped chicken.
In another plate mix coconut shredded + bread crumbs .
In another plate keep all purpose flour mixed with salt and pepper.Taste it and make sure it has good amount of salt & pepper.
In a bowl mix butter and coconut milk.
Now first dip a chicken piece in flour mixture ->> then in butter mixture ->> then in shredded coconut mix and then repeat.
We are doing double dipping as it helps to give a more thicker crunchier coating.
Place these chicken pieces over a greased parchment paper on a baking tray and spray them with some oil.
Bake for good 10 minutes, flip after 10 minutes and spray with some oil and bake further for about 12-15 minutes until the crust is crunchy and chicken inside is completely white and cooked through.
Serve with the spicy dipping sauce.
Dipping Sauce:
In a blender, add all the cilantro dipping sauce ingredients and blend until smooth.
Recipe by Naive Cook Cooks at https://www.naivecookcooks.com/crunchy-baked-coconut-chicken/