1/4 cup cornstarch
1/8 teaspoon salt
1/2 teaspoon cayenne pepper
2 eggs, slightly beaten
3 cups shredded, sweetened coconut
2 boneless chicken breasts, cut into small pieces or strips
Cut up the boneless chicken breast into small pieces or strips.
Mix the cornstarch, salt, pepper and cayenne pepper together in a bowl.
Place eggs in a separate bowl, and slightly beat them together.
In a third bowl, place the shredded, sweetened coconut.
Get a cookie sheet, and cover with aluminum foil. Lightly grease or oil it.
Heat oven to 400 degrees.
Next, Take the chicken pieces and dip first in the cornstarch mixture,
then into the egg mixture,
then into the coconut.
Place on the lightly oiled aluminum covered cookie sheet.
Bake for 15 minutes. Turn pieces over and bake for an additional 10 minutes.
Serve with your favorite dipping sauce or eat just like they are.