1poundboneless, skinless Chicken Breasts, cut into ½”-3/4” strips across the breast
1Egg, room temperature
¼cupFlour(I used King Arthur’s Gluten-Free Flour)
½teaspoonground Black Pepper
¾cupfinely grated Unsweetened Coconut
½cupfinely diced Pecans
Optional: Thai Dipping Sauce
Preheat the oven to 425 degrees. Prepare a baking sheet with parchment, a silpat or by spraying with non-stick cooking spray; set aside.
Set up three bowls large enough to dip, or roll a chicken strip. In the first bowl, combine the flour, salt, pepper and sugar; stir to fully combine.
In the second bowl lightly beat the egg with the water.
In the third bowl, combine the coconut and pecans and stir to fully mix together.
Roll a chicken strip in the flour to form a light coating. Next, dip it in the egg mixture to fully coat; allow any excess to drip back into the bowl. Roll the chicken strip in the coconut-pecan mixture to fully coat.
Place prepared chicken strips onto the prepared baking sheet and bake for 15 minutes. Chicken should be fully cooked and still juicy inside.
NOTE: Always thoroughly was hands and any surfaces coming in contact with raw chicken.
Batch can be doubled keeping the proportions the same.