Coconut Chicken Recipe

Place the flour in a medium size bowl along with the salt and pepper. Stir to combine.

Place the eggs in a second bowl. In a third bowl, add the coconut and breadcrumbs and mix until combined.

Dip each chicken tender first into the flour, then into the egg, then roll in the coconut mixture to coat evenly. Place each breaded tender on a sheet pan. Repeat the process until all of the chicken is breaded.

Heat 3 inches of oil in a deep large pot to 350 degrees F.

Add 4 pieces of chicken at a time and cook for 6 to 8 minutes or until golden brown. Drain on paper towels.

Repeat the process with the remaining chicken.

Place the chicken on a plate. Serve immediately with sweet chili sauce and garnish with cilantro leaves if desired.