Coconut popcorn chicken

Ingredients for 4 servings:

• 4 small chicken breast fillets
• 6 cups cornflakes
• 2 cup(s) coconut flakes
• 1 tsp garlic powder
• 1 tsp salt and pepper
• 1 tsp paprika powder
• some chili powder
• 2 m.-sized eggs
• 1 shot of milk
• 2 cups flour

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

small chicken bites

First, preheat the oven to 200 degrees Celsius (convection oven). Wash the meat, pat dry with kitchen paper, and cut into small cubes about the size of popcorn, i.e., no more than 1-2 cm in size. Then coat the chicken pieces in flour and then dip them in a mixture of egg and milk, turning to coat the pieces. Then, in a food processor, pulse the cornflakes, coconut flakes, and spices until well blended and small enough to your liking. (I personally like my cornflakes almost powdered.) Now coat the chicken pieces in the mixture, preferably one at a time, as otherwise they’ll stick together. Arrange the pieces on a baking sheet lined with baking paper and bake for 12-15 minutes. The popcorn chicken can then be served as a small snack, or served with fries for a main meal. Mango chutney or curry sauce goes well with it. Of course, you can vary the spices; I’ve even used Parmesan and oregano instead of coconut flakes, which made the dish a little more Mediterranean.