Baked Coconut Chicken with Pineapple Sauce

Saturday, July 4, 2015

Baked Coconut Chicken
1 cup unsweetened shredded coconut
2 eggs
1 tbsp flour
1/4 tsp cayenne pepper 

Preheat oven to 425 degrees F. In one bowl beat eggs and set aside. In a separate bowl mix together salt, pepper, cayenne pepper and shredded coconut. Toss chicken in flour. Dredge in egg then coconut mixture. Bake on parchment lined baking sheet for 15-20 minutes. 

Pineapple Dipping Sauce
1 cup chopped pineapple
1 tsp soy sauce
2 tbsp brown sugar

Blend ingredients together until well combined.