I found this recipe in Kosher By Design Entertains (sure hope this isn't plagiarism...) and made it for my husband this past shabbas. He loved it and it was surprisingly easy to make. Two things to note: 1. This recipe was intended to be an appetizer, but I made it a main dish. (Instead of cutting the chicken into strips I just left them whole.) 2. This recipe comes with two dipping sauces which I didn't make and am not going to bother posting them for just that reason.
6 boneless, skinless chicken breasts
freshly ground black pepper
1/4 cup all-purpose flour
1/4 tsp garlic powder
1/4 tsp cayenne pepper (all I had in the house was crushed red pepper, so I used that)
2 eggs, lightly beaten
1/2 cup corn flake crumbs or panko
1 cup sweetened flaked coconut
1. Preheat oven to 350F.
2. Season thee chicken with salt and pepper.
3. Place the flour in a shallow dish. Ass some salt and pepper to the flour. Add the garlic powder and cayenne. Toss too combine. Place the beaten egg into a second shallow dish. Mix the corn flake crumbs and coconut in a third dish.
4. Lightly coat chicken with flour, shaking off excess. Dip each piece into the egg, shaking off excess. Roll into coconut mixture, pressing the coconut into the chicken to evenly coat.
5. Place chicken on baking sheet. Lightly drizzle with honey. Here, the recipe calls for baking for only 20 minutes, turning strips halfway through, but I left it in the oven for about 40 minutes because it wasn't completely cooked after only 20 minutes.
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