3 lb. chicken pieces... I used boneless chicken tenders
1 tablespoon lemon juice
1 tablespoon hot pepper sauce (Sriracha Hot Chili pepper sauce found in oriental section of food store)
1 (14-ounce) can evaporated milk
1 1/2 c. flaked sweetened coconut
1 c. panko
1 tsp. salt
1/2 c. italian seasoned bread crumbs
1 c. flour in shallow dish
2-3 eggs, beaten
Pineapple dipping sauce:
app. 1 cup pina colada mix
3/4 - 1 cup of sour cream
3/4 cup crushed pineapple drained
Mix ingredients together for sauce & keep cold in covered container
Mix together the lemon juice, hot pepper sauce (I used "Sriracha" Hot Chili Sauce) & milk in a gallon size zip lock bag... place chicken pieces inside & let marinade in refrigerator for a couple hours...while squeezing the bag a few times to be sure all is well combined.
Preheat oven to 375 degrees.
Line baking sheet with parchment paper so the chicken won't be an impossible mess to clean up.
Mix together coconut, panko, salt, and bread crumbs.
Remove chicken from bag & roll one piece at a time first in flour to get coating...then in eggs, & finally coat well in coconut mixture.
Bake for 25 minutes. Turn chicken pieces and continue baking 25 minutes more...or until done.
It should look similar to this:
This was so good...we renamed it! Also, my husband didn't complain about having to eat leftovers!
I'm a crafty gal who lives in Ohio...raising 2 young children with my husband. We have the cutest bunny, Yuki, in the whole wide world!
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I make stuff...lots of stuff!
Toys, Dolls, Jewelry, Drawing, Knitting & now Crocheting, Sewing, Sculpting, Painting, & Wood Carving. I'm a toydesigner, illustrator, aspiring author, & excellent cupcake baker!
We had the most amazing kitty until this past December. Perhaps we'll get another kitty one day when the time is right, but as of now (September 2011) we have a dwarf bunny!
Now enough about me... what about you?