Dana's Crispy Coconut Chicken
- 2 egg whites
- 3 cups whole grain cereal (corn flakes or brown rice cereal recommended)
- 1/4 cup shredded sweetened coconut
- 1 pound boneless, skinless chicken breast, cut into strips
- Nonstick cooking spray
Preheat oven to 400-degrees F. Coat a baking sheet with nonstick spray and set aside. Place egg whites in a bowl and beat until frothy. Place cereal and coconut in a resealable plastic bag; season with salt and pepper and crush well. Dredge chicken strips in egg white and place a couple at a time into the bag to coat with coconut mixture. Transfer to baking sheet. Bake for 6 to 7 minutes per side, until chicken is cooked through.
Recipe courtesy of Dana Angelo White