Directions
Preheat your oven to 180°c/350°f degrees.
Cover a tray with baking foil and if you have a wire cooling rack place it on top of the tray (allows the chicken to crisp all around).
In a medium bowl, add chicken, lemon juice and coconut milk. Set aside.
Gather 2 bowls. Mix flour and spices in one bowl. Crack eggs into another bowl and whisk until combined.
Gently coat chicken in flour mix, then dip into egg.
Finally, Sprinkle the shredded coconut onto a plate or into a shallow dish and dip each piece of chicken in the coconut to lightly coat it. Place chicken on the wire rack and give it a light spray with the oil spray (this will help it go crunchy).
Bake for 20-30 mins depending on the thickness of the chicken you are using. The outside should brown,but the inside should be tender.
Serve warm with favourite sauce (mayo mixed with chipotle chilli and honey for me).
Recipe Note
Try it with prawns/shrimp too!
Hands down best coconut chicken ever. The boys in my family LOVE this recipe and always ask me to make it.
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