Tuesday, March 5, 2013

Baked Coconut Chicken

This is an easy, quick(ish) meal to make that can also lead to some delicious leftovers for work. 

For the full recipe go to Budget Bytes.

The original recipe calls for frying, but we bake them instead to make it a little healthier.

The set up is pretty simple, get 3 trays/bowls/whatever and put flour in one, coconut milk and egg in another, and mix of coconut, bread crumbs, and pepper in the last. 

We normally cook this when the grocery store has the fresh chicken on sale, and pick up a pack of 12 boneless, skinless tenders. 

Take a piece of chicken and start it in the flour. You don't need to cake it on, but make sure you cover the only piece of chicken. Then dip it into the egg (try to use one hand for your dry ingredients and one for the egg) and flip to the other side to cover both sides. Take the chicken out and lay it in the crust mix and add as much as your little heart desires. 

Also note the Reynolds nonstick wrap ... it's so nonstick, it's slippery. We've started putting down a layer over our trays to obviously, make sure our food doesn't stick, but to also help with cleanup. 

Throw them in the oven at 350 for 12-13 minutes, flip each tender over, and then cook for another 12-13 minutes. 

I forgot to get a picture of the sauce but it's Thai Kitchen brand Sweet Red Chili.

3-4 pieces to go with your side is what we normally do, and then you're left with 4 more for leftovers tomorrow. The left overs will be just as good the next day, and will make a coworker or two jealous. 

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