Coconut Crusted Chicken Tenders
Coconut Crusted Chicken Tenders are not your run of the mill Chicken Fingers! Tender chicken strips are coated with a layer Panko bread crumbs and coconut then baked to crispy perfection! Serve them with Spicy Mango Dipping Sauce for a complete tropical experience.
Servings 6 people
- 1-1 1/2 Pounds Chicken tenders
- 1 Cup Plain panko bread crumbs
- 3 Large Eggs ,beaten
- 2 Cups Sweetened coconut ,shredded
- Salt and pepper to taste
- Coconut oil cooking spray
Preheat oven to 400 Degrees F.
Cover a cookie sheet with aluminum foil and spray with cooking spray. Set aside.
Combine bread crumbs and coconut in a large bowl and mix to combine.
Add salt and pepper to egg mixture.
Dip chicken pieces in the egg and then dredge in the coconut mixture to coat.
Place on cookie sheet. Repeat until all tenders are coated.
Lightly spray the top of your chicken with cooking spray to help crisp.
Place in preheat oven and cook for about 15 minutes. Turn oven to broil and cook for another 5 minutes or until crisp and cooked through.
Cook time may vary depending on the size of your chicken tenders.
Calories: 339kcal | Carbohydrates: 22g | Protein: 30g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 178mg | Sodium: 326mg | Potassium: 581mg | Fiber: 3g | Sugar: 11g | Vitamin A: 185IU | Vitamin C: 1.4mg | Calcium: 43mg | Iron: 1.8mg