Food and Prop Styling by Shiri Feldman
Food Prep and Styling by Chef Suzie Gornish
Photography by Felicia Perretti

Even if you aren’t into coconut, you should definitely try this dish. It doesn’t have an actual coconut flavor, but the coconut adds a certain mmmm factor that’s simply irresistible. Try it...you’ll be hooked.

SERVES 4

• 1½ lb (680 g) chicken cutlets, whole or cut into thin strips
• 2 eggs
• ¼ tsp sriracha (optional)
• 1 cup potato starch
• 1 cup finely chopped pecans
• 1 cup shredded coconut

Marinade

• 2 Tbsp lemon juice
• 1 tsp salt
• ¾ tsp dried oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper

Combine marinade ingredients in a ziplock bag. Add chicken. Marinate for 15 minutes or overnight.

Beat eggs in a shallow bowl. Add sriracha to eggs if using. Place potato starch in a second shallow bowl. Combine coconut and pecans in a third bowl.

Dip each cutlet into potato starch, lightly shaking off excess. Next dip into the egg mixture and then coat with pecan-coconut mixture.

To bake: Preheat oven to 400°F (200°C). Place chicken on a Palisades Parchment Paper-lined baking sheet and bake for 20 minutes.

To fry: Heat oil in a large skillet over medium-high heat and fry chicken for 3–4 minutes on each side.

(Originally featured in Family Table, Issue 838)