Coconut Crusted Chicken Tenders
Coconut Crusted Chicken Tenders are breaded with toasted panko breadcrumbs and toasted coconut. Crispy and flavorful!
Ingredients
- 1 package boneless, skinless chicken tenders
- 1/2 tablespoon vegetable/Canola oil
- 3/4 cup Panko bread crumbs
- 3/4 cup shredded sweetened coconut
- 1/3 can light coconut milk
- 1/2 cup flour
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400°F.
- Heat oil in a non-stick skillet. Add Panko and cook until golden. Remove to a shallow dish to cool.
- Using the same skillet, add coconut and brown slightly - do not overdo or the coconut will burn in the oven when the chicken is baked. Toss coconut with Panko in the shallow dish.
- Pour coconut milk into a second shallow dish. In a third dish, combine 1/2 cup flour with salt and pepper.
- Line a baking sheet with foil and spray with cooking spray. Wash chicken and dry with paper towels. Dredge in flour, then dip in coconut milk, followed by coconut/Panko mixture. Place on baking sheet.
- Bake for 15-20 minutes or until cooked through, until the internal temperature reaches at least 165 - 170°F. Make sure to keep on eye on them because the coconut can burn if you don't watch it.
- Serve with dipping sauce(s) of choice, if desired!
Notes
You're Gonna Bake It After All
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