2 large chicken breasts
1/2 cup flour
1 tsp garlic powder
1 tsp onion powder
2 eggs, beaten
1/2 cup panko breadcrumbs
1/2 cup sweetened coconut
For dipping: Thai Sweet Chili Sauce
Preheat oven to 475 degrees.
I like to use bone-in chicken breasts and save the bone for Freezer Chicken Stock. If you are using bone-in chicken breasts, slide your knife along the breast bone to remove it. The tender fillet will remove easily, so set it aside. The chicken breast will be about an inch thick, so slide a sharp knife along the middle of it so you have two cutlets (now about 1/2 inch thick each). Then cut each cutlet into even strips about the size of the fillet. Season all pieces with salt and pepper.
Set up a breading station with:
Bowl #1 - flour, garlic powder and onion powder (mixed together well).
Bowl #2 - 2 eggs, beaten well.
Bowl #3 - panko and coconut (mixed together well).
Place a rack on a baking sheet and spray with non-stick spray. Coat each chicken finger first in the flour, then egg, then the coconut/breadcrumbs and place on the prepared baking sheet. When all chicken fingers are done, spray with cooking spray or drizzle with a bit of oil.
Bake in oven for 10 minutes, then flip over and bake for 4 more minutes. You can broil for a final minute or two just to get the coconut to toast and go a little more golden.
Serve with Thai Sweet Chili sauce for dipping.
