A delightful twist on a classic dish, this recipe combines crispy coconut-coated chicken with a flavorful apricot curry dipping sauce.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and a crispy coating.
In a bowl, combine the shredded coconut, black pepper, and garlic powder.
Mix thoroughly to evenly distribute the seasoning.
Place the flour in a separate bowl, and beat the eggs in another bowl.
Set up an assembly line for easy coating.
Coat each chicken breast in flour, then dip into the beaten eggs, and finally press into the coconut mixture to coat evenly.
Press the coconut firmly onto the chicken for better adherence.
Place the coated chicken breasts in a lightly greased baking dish. Drizzle melted butter over the top.
Ensure the chicken pieces are not touching for even cooking.
Bake in the preheated oven for 25-30 minutes, turning once halfway through, until the chicken is golden brown and cooked through.
Use a meat thermometer to ensure the chicken reaches 165°F (74°C).
While the chicken bakes, combine the apricot preserves, Dijon mustard, white wine vinegar, and curry powder in a small saucepan. Heat over low heat, stirring until smooth.
Keep the sauce warm to enhance the flavors.
Serve the crispy coconut chicken with the apricot curry dipping sauce on the side.
Garnish with fresh herbs like parsley for a pop of color.
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