|You will need Salt & Pepper, Sweetened Condensed Milk, Corn Flakes, 2 Chicken Breasts, and Coconut.|
|Crush the Corn Flakes and mix together with the Coconut.|
|Using your meat club pound the Chicken to an even thickness. I pound my meat in a bag to avoid creepy airborne meat bits going all over my kitchen.|
|Pour the Sweetened Condensed Milk in a good sized bowl.|
|Cut the Chicken into strips and season with a bit of Salt & Pepper.|
|You will want to set up a work station. I placed the cutting board next to the bowl of Sweetened Condensed Milk, and the plate of Corn Flakes/ Coconut. Then on the other side I set up a baking sheet covered with parchment.|
|Dip the seasoned Chicken into the Sweetened Condensed Milk and roll around to cover completely.|
|Dip the Chicken strips into the Corn Flakes/ Coconut mixture and press while turning them to get them good and covered.|
|Place on the baking sheet and be sure to leave a little room in between them.|
|Look at those awesome Chickens. Now bake at 350 degrees until the Chicken is cooked through about 40 minutes.|
|Everything will be crispy and tasty.|
Coconut Chicken Recipe
2 Chicken Breasts
1 C Coconut Flakes
2 C Corn Flakes
1/2 can Sweetened Condensed Milk
Place the Chicken in a plastic bag and flatten to an even thickness with a meat club. Cut the Chicken into strips and season with salt & pepper.
Crush the Corn Flakes and add them into a shallow dish with the Coconut Flakes and mix together well. In a separate shallow dish pour in the Sweetened Condensed Milk. Take the Chicken strips and place in the Sweetened Condensed Milk and turn the Chicken all around to cover fully. Then move the Chicken strips into the Corn Flakes/ Coconut mix and turn to cover while pressing down.
Place the covered Chicken strips on a parchment covered baking sheet and bake 350 Degrees for about 40 minutes until the Chicken is fully cooked.
Approximately 5 servings