Playing Chicken

Do you ever get tired of eating the same thing, over and over again?  Despite the different permutations, it's still the same old thing.

This is would be my relationship with chicken.

It's tasty, it's healthy, it's cheap, and it's easy.  So we eat chicken A LOT.

Chicken with garlic, chicken on pizza, chicken with peanut sauce over rice, barbecued chicken... I'm getting quite proficient with the permutations.  And yet, they get old.

So, what do you do when life gets boring?  Add coconut.

Here is tonight's dinner.  And amen.

Coconut Chicken Strips
from Budget Bytes

Ingredients

2lbs boneless, skinless chicken breasts

2 eggs

¼ cup coconut milk

½ cups flour

1 cup panko bread crumbs

1 cup shredded coconut (though I pulsed mine in my food processor a bit to get finer pieces)

½ tsp salt

Sweet chili sauce to taste

Instructions:
1. Preheat oven to 350⁰

2.  Cut each breast into ½ inch-wide strips. I cut them diagonally to prevent the end strips from being really short.  

Eww. Raw. 

3. Grab three bowls. In the first bowl, combine the flour and salt. In the second bowl, combine the eggs and coconut milk. Whisk together until well combined. In the third bowl, stir together the bread crumbs and coconut.

4. Dredge the chicken strips. (Isn’t ‘dredge’ a cool word?)  First, coat each strip in the flour and salt mixture. Then dip each into the eggs/coconut milk and finally coat each in bread crumbs and coconut. I find it easiest to coat all of them in the flour then go back and then do the egg wash and panko/coconut for each before moving onto the next.

5. After breading the strips, place them on a cookie rack (which is then placed on in a jelly roll pan) This keeps them from becoming too soggy in the oven.

6. Bake for 20-25 minutes at 350⁰, then broil for 1 minute on each side, or until coconut browns.

7. Serve immediately with sweet chili sauce to dip in.

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