Coconut Breaded Chicken with Chili Sauce

Chicken Breasts
Shredded coconut
Panko Breading
Flour
Eggs
Milk

-Cut up desired amount of chicken into strips.
- Coat the chicken in flour
- Mix some eggs with a bit of milk
- Mix panko and shredded coconut 50/50
- Dip the floured chicken into the egg/milk mixture then press into breading. 
- Fry in skillet with a bit of oil or bake at 425 until juices run clear
- Serve with Sweet Chili Sauce for dipping