Crispy Coconut Chicken with Sweet & Sour Dipping Sauce

Prep Time 25-30 min. | Medium
Thaw in refrigerator.

1. Preheat oven to 400°F. Spray a foil-lined baking sheet with nonstick cooking spray.
2. Add 1/4 tsp. kosher salt to crumb bag and place chicken breasts in bag and coat thoroughly, pressing crumb mixture onto both sides.
3. Place chicken on baking sheet and sprinkle remaining crumb mixture evenly over tops. Generously coat with nonstick cooking spray for a perfectly golden crust.
4. Bake for 15-20 min. (internal temp. 165°F).
5. Let rest 5 min. Serve with sweet and sour dipping sauce.

Prep Time 25-30 min. | Large
Thaw in refrigerator.

1. Preheat oven to 400°F. Spray a foil-lined baking sheet with nonstick cooking spray.
2. Add 1/2 tsp. kosher salt to crumb bag and place chicken breasts 3 at a time in bag and coat thoroughly, pressing crumb mixture onto both sides.
3. Place chicken on baking sheet and sprinkle remaining crumb mixture evenly over tops. Generously coat with nonstick cooking spray for a perfectly golden crust.
4. Bake for 15-20 min. (internal temp. 165°F).
5. Let rest 5 min. Serve with sweet and sour dipping sauce.

FOOD SAFETY ALERT – CAUTION: This meal may contain raw ingredients that cannot be eaten prior to thorough cooking. Store in freezer until ready to thaw or prepare.

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