Crispy Coconut Chicken

1Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness.

2In a shallow dish, mix together the shredded coconut (1 cup), breadcrumbs (1 cup), garlic powder (1 teaspoon), paprika (1 teaspoon), salt (½ teaspoon), and black pepper (¼ teaspoon).

3In another dish, place the flour (½ cup).

4In a third dish, beat the eggs (2).

5Dredge each chicken breast in the flour (½ cup), then dip into the beaten eggs (2), and finally coat with the coconut breadcrumb mixture, pressing gently to adhere.

6Heat oil in a large skillet over medium-high heat.

7Fry the coated chicken breasts in the hot oil until golden brown and cooked through, about 4-5 minutes per side.

8Remove the chicken from the skillet and place on a paper towel-lined plate to drain excess oil.

9Serve the crispy coconut chicken hot with your favorite dipping sauce or a side of salad for a complete meal.