coconut chicken

Ed described this as "awesome" and I was slightly tempted to just call it "awesome" chicken, rather than coconut chicken. And really, it was pretty "awesome".

I make the sauce first so it can be put in the fridge before being served. I want it to be nice and cold. Whole grain mustard, dijon mustard, chicken stock and Sriracha sauce all together.

Little glass ramekin and into the fridge it goes until later.

 Next comes the chicken. These are pretty big chicken breasts, and I want them to be quite a bit thinner. The solution? Slice them right down the middle.

That's better. Chicken cutlets.

Whisk the egg for dredging...

...and now for the breading! Panko breadcrumbs, sweetened coconut, all purpose flour, black pepper, garlic powder, mustard powder, onion powder, ground ginger and salt. Good stuff!

So time to assemble. Chicken, into the egg wash!

Liberally coated in the breading...

And onto the pan!

Repeat times three and then into the oven. 425 degrees for about 25-30 minutes. Not very long at all!

And here is what emerges! Serve it along side that mustard sauce we made earlier and you are "awesome"!

Coconut Chicken
Saw this over at Southern Bite!
1 1/2 lbs chicken breast, sliced into cutlets
2 eggs
1 cup sweetened coconut flakes
1 cup panko breadcrumbs
1/4 cup all purpose flour
1 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground ginger
1 teaspoon mustard powder
1 teaspoon black pepper
1 teaspoon salt
1 Tablespoon dijon mustard
1 teaspoon whole grain mustard
1 teaspoon Sriracha sauce
1 Tablespoon chicken stock

Preheat oven to 425 degrees. In a small bowl, combine together dijon mustard, whole grain mustard, Sriracha sauce and chicken stock. Place in fridge to keep cold. Whisk eggs together in a shallow bowl. In a seperate shallow bowl, mix together coconut flakes, flour, panko breadcrumbs, garlic powder, onion powder, ground ginger, mustard powder, black pepper and salt. Dredge chicken breasts through whipped eggs and then into the coconut mixture. Place breaded chicken breasts on a well greased baking dish. Repeat with each chicken cutlet and then place pan into the oven. Bake in preheated oven for 25- 30 minutes or until cooked through. Serve chicken with mustard sauce and enjoy!