Dana's Crispy Coconut Chicken
- Level: Easy
- Total: 29 min
- Prep: 15 min
- Cook: 14 min
- Yield: 14 pieces
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 60 calorie
- Total Fat
- 1 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 19 milligrams
- Sodium
- 112 milligrams
- Carbohydrates
- 4 grams
- Dietary Fiber
- 1 grams
- Protein
- 8 grams
- Level: Easy
- Total: 29 min
- Prep: 15 min
- Cook: 14 min
- Yield: 14 pieces
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 60 calorie
- Total Fat
- 1 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 19 milligrams
- Sodium
- 112 milligrams
- Carbohydrates
- 4 grams
- Dietary Fiber
- 1 grams
- Protein
- 8 grams
Ingredients
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
Directions
- 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.
