Step 1

In a shallow dish, combine the flour, salt, and pepper. In a second shallow dish, whisk together the eggs. In the third shallow dish, combine the shredded coconut and the Panko breadcrumbs.

Step 2

First, dredge each Perfect Portion lightly in flour. Then dip the floured chicken in the egg wash, letting the excess drip away. Next, dredge the egg washed chicken in the coconut-panko mixture, pressing lightly to make sure the coconut sticks.

Step 3

Preheat your oven to 350°F.In a large skillet, heat the coconut oil over medium lo heat. Sauté the chicken 1 to 2 minutes per side until coconut is golden brown. Place the chicken on a rack over a foil lined baking tray. Place the baking tray in the oven and bake for 10 minutes until chicken is cooked through. Chicken is done when a meat thermometer inserted in the center reaches 170°F. Keep warm until ready to serve.

Step 4

Serve Crispy Coconut Chicken with Basmati rice and your choice of dipping sauce. Sweet and sour, citrus chili or peanut sauce.