Preheat the oven to 400º.
This is my dredging station, like a chicken coating assembly line. I line up 3 bowls. Add the flour to one bowl, season the flour generously with salt and pepper. Whisk the egg in a 2nd bowl, and add the shredded coconut and panko crumbs in to the 3rd.
To save time, I dump a good amount of chicken pieces in to the bowl at once and toss them around with tongs to coat. The first dunk is in the flour.
After the pieces are coated in flour, dunk them in to the egg and coat.
The final plunge is in to the coconut/panko mixture. The pieces tend to want to stick together so make sure you get them all coated individually.
Lay out the coconut chicken pieces on a large cookie sheet. I love my red silicone pyramid pan because it helps maintain the crisp of whatever you are using it to bake. Soggy coconut chicken doesn't sound cute or tasty. I like them really coconutty so I sprinkle a little bit of extra coconut on top. Bake at 400º for 17 minutes.