3 1/2 cups sweetened shredded coonut
2 tsp ground cumin
3/4 tsp ground coriander
1/2 tsp cayenne pepper
salt and pepper
2 lbs boneless skinless chicken breasts skinless breasts, cut into 1-inch pieces
2 eggs, beaten to blend
Method
1. Preheat over to 325 degrees F. Bake coconut on heavy large baking sheet until golden brown, stirring frequently, about 15 minutes. Transfer to bowl and cool. Coarsely grind in bathces in proccessor using on/off turns.
2. Butter 2 heavy large baking sheets. Mic cumin, coriander, cayenne, salt and pepper in large bowl. Add chicken pieces, turning to coat. Add eggs and toss well. Dredge chicken pieces in coconut, coating completly. Transfer to prepared sheets. Cover and refridgerate 1 hour.
3. Preheat over 400 degrees F. Bake chicken until crisp and golden brown, turning pieces over once, about 12 minutes. Arrange chick on platter. Serve warm or at room temperature with Dijon mustard for dipping.
2 tsp ground cumin
3/4 tsp ground coriander
1/2 tsp cayenne pepper
salt and pepper
2 lbs boneless skinless chicken breasts skinless breasts, cut into 1-inch pieces
2 eggs, beaten to blend
Method
1. Preheat over to 325 degrees F. Bake coconut on heavy large baking sheet until golden brown, stirring frequently, about 15 minutes. Transfer to bowl and cool. Coarsely grind in bathces in proccessor using on/off turns.
2. Butter 2 heavy large baking sheets. Mic cumin, coriander, cayenne, salt and pepper in large bowl. Add chicken pieces, turning to coat. Add eggs and toss well. Dredge chicken pieces in coconut, coating completly. Transfer to prepared sheets. Cover and refridgerate 1 hour.
3. Preheat over 400 degrees F. Bake chicken until crisp and golden brown, turning pieces over once, about 12 minutes. Arrange chick on platter. Serve warm or at room temperature with Dijon mustard for dipping.
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