8 Servings
40 Minutes
Allergens
This recipe is a great twist on the typical breaded cutlets we all know.
The coconut in the US is sweetened and shredded, while the Israeli version is shredded and not too sweet. I was never a lover of coconut until I met the Israeli kind! Your chicken will therefore look and taste slightly different depending on which continent you live.
Preheat oven to 350 degrees Fahrenheit. Grease a baking pan.
In a shallow bowl, combine spices with flour. In a separate bowl, whisk the eggs. Place coconut in a third bowl.
Dredge chicken first in flour, followed by the eggs, and finally in the coconut. Be sure to press the coconut into the chicken so that it sticks.
Place chicken into prepared pan and spray VERY generously with nonstick cooking spray. Bake for 10-15 minutes, until edges begin to turn brown. Turn chicken fingers over and bake for an additional 10 minutes or until edges are brown.
To prepare the dipping sauce, whisk all ingredients together. Serve alongside chicken. Garnish with scallions.
