Coconut chicken

Ingredients:
2 eggs
1 tablespoon fresh lime juice
1 tablespoon hot pepper sauce
1 (14-ounce) can coconut milk
2 lbs. chicken breast tenders
1 1/4 cup flaked coconut
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
Preparation:
Combine first 3 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 1 1/2 hours, turning bag occasionally.

Preheat oven to 400°.

Combine flaked coconut, salt, and black pepper in a shallow dish. Remove chicken from marinade; discard marinade. Dredge chicken, 1 piece at a time, in egg mixture, then roll in coconut. Place chicken on a baking sheet lined with parchment paper. Lightly coat chicken with cooking spray. Bake at 400° for 15 minutes or until golden brown. Carefully turn chicken over; bake an additional 15 minutes or until done.

*You can also pan fry on stove top in a small amount of coconut oil.
*You can also dredge in almond flour and coconut.