Coconut chicken

Super easy, super tasty, kid friendly, healthy. My criteria for everyday food. And this coconut chicken ticks each box.

This recipe makes enough for three (the kid eats as much as I do) and you'll probably have enough left overs to make a small lunch salad the following day.

i n g r e d i e n t s

500 g chicken fillets

2 dl flour

2 eggs

2 dl coconut flakes

paprika

garlic powder

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.