Do you like coconut shrimp? I am semi-obsessed with it, not because of the shrimp, but because of what is on the outside of the shrimp. This recipe was passed on to me by a friend of mine. I made it the very next day. Let me tell you…it was every bit as good as the best coconut shrimp I’ve had, but the wonderful thing was, it was baked and had no added fat. It was crispy, and well… just plain wonderful. Thanks for the recipe Jessica! You have made my world a happier place
2 chicken breasts
4 cups corn flakes
2 cups coconut
1 and 1/2 tsp ground ginger
1 tsp salt
1/2 tsp pepper
2 eggs, beaten
2 Tbsp milk
Dipping sauce of your choice… I used honey mustard and a sweet chili sauce (recipe coming soon)
Preheat oven to 375. Spray a baking sheet with cooking spray. In a resealable bag, crush corn flakes (rolling pins work great). Add coconut, ginger, salt and pepper. Shake until well mixed. In a shallow bowl, mix eggs and milk.
Rinse, trim and pat chicken dry with a paper towel. Slice in 1/2 inch thick pieces at a 45 degree angle. Dip chicken pieces in egg. Let egg drip off then individually press chicken pieces into coconut mixture until well coated. Place on prepared baking sheet and bake for 12-14 minutes. Turn chicken pieces over and turn your oven to broil. Broil until bottom side (now top side) is golden and crispy.
Serve with your favorite dipping sauce or atop a salad. A-MA-ZING!!!!!