Coconut Chicken & Hasselback Potatoes
Preheat no. 12 cast iron skillet on 2. Turn heat up to 3 after 10 minutes while you bread the chicken.
Pound chicken breasts to be fairly equal thickness. Pepper both sides. Dip first in flour, then egg, then the coconut and panko mixture (50-50 ratio). Fry on 3 until golden brown in coconut oil. I had to rotate them to make sure they browned evenly before turning them. Flip over, put in oven to finish on 375 (ish) for 20 minutes or until cooked through and bottom is golden.
Sauce for Chicken: (this is really good… cold or warmed up a bit)
1/2 cup apple jelly or marmalade (I used apple jelly)
1/4 cup honey
3 TBSP Dijon Mustard
Red pepper flakes
Salt to taste