Coconut Chicken

Chicken Breasts
2 large eggs
1/4 cup Coconut Milk (optional, but I did use it)
1/2 cup flour
1 cup shredded coconut
1 cup panko breadcrumbs
1/2 tsp salt
vegetable oil
Sweet Chili Sauce (for dipping, found in the Asian section)

Cut chicken breast in strips. Prepare your dipping stations by combining flour and salt in one bowl, eggs and milk in another, and bread crumbs and coconut in the last bowl. Heat your oil, and dredge chicken strips in flour, egg, and then finally coconut/breadcrumb mixture. Cook, browning on both sides. Serve with Sweet Chili Sauce