Coconut Crusted Chicken Tenders
Coconut Crusted Chicken Tenders are breaded with toasted panko breadcrumbs and toasted coconut. Crispy and flavorful!
Servings 3
Calories 448kcal
Ingredients
- 14 ounces boneless, skinless chicken tenders
- ½ tablespoon vegetable/Canola oil
- ¾ cup Panko bread crumbs
- ¾ cup shredded sweetened coconut
- ½ cup canned light coconut milk
- ½ cup flour
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400°F. Line a baking sheet with foil and spray with cooking spray. Set aside.
- 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 flour with salt and pepper.
- Dredge a chicken strip in flour, then dip in coconut milk, followed by coconut/Panko mixture. Place on baking sheet. Repeat with the remaining strips.
- 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
bakeitafterall.com
Nutrition
Serving: 2strips | Calories: 448kcal | Carbohydrates: 39g | Protein: 33g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 85mg | Sodium: 2676mg | Potassium: 626mg | Fiber: 2g | Sugar: 11g | Vitamin A: 43IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 3mg