Pecan Coconut Crusted Chicken

Even if coconut isn’t your thing, I recommend you try this dish. The coconut flavor is not prominent, and it adds a certain wow factor that’s simply irresistible. Try it… You’ll be convinced.

Yields 4 servings

• 1½ lb 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 unsweetened coconut
• Savory Lemon Marinade
• 2 Tbsp lemon juice
• 1 tsp sea salt
• 1 tsp garlic powder
• 1 tsp onion powder
• ¾ tsp dried oregano
• ½ tsp coarsely ground black pepper

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Prepare the savory lemon marinade: Combine marinade ingredients in a resealable bag. Add chicken. Marinate for 15 minutes at room temperature.

In a shallow bowl, lightly beat eggs. Add sriracha, if using. Place potato starch into a second shallow bowl. Combine pecans and coconut in a third bowl.

Dip each cutlet into potato starch, lightly shaking off excess. Next, dip into egg mixture; then coat with pecan-coconut mixture. Place on prepared baking sheet.

Bake for 20 minutes.

Variation: Alternatively, chicken can be fried in a skillet over medium-high heat for 3–4 minutes per side.