i n g r e d i e n t s
500 g chicken fillets
2 dl flour
2 dl coconut flakes
Heat the oven to 200 C degrees.
Cut the chicken fillets into 1 cm thick strips.
Place flour, paprika and garlic powder into a bowl and mix.
Break eggs into another bowl and whisk to mix the yolk and the white.
Place coconut flakes into a third bowl.
One by one, dip the chicken strips into the flour & spice mix, then to eggs and then to coconut flakes. In each bowl, make sure that the chicken gets completely covered.
Place the strips then on a baking tray lined with baking paper. Cook in the oven's middle rack until coconut has turned golden and crispy (approx. 15 minutes).
Serve with rice and veggies.
I often get asked if I make simpler versions of these dishes for the kid. I don't. This particular recipe would go down well with any kid, I'd imagine, but whatever I cook, the kid eats the same as we do. Only he eats it from an Angry Birds plate.