Crispy Baked Coconut Chicken Tenders
Crispy, golden-brown outside, a little sweet from the coconut, and perfectly cooked, soft chicken inside. A healthier choice than fried chicken, but still a comforting food.
Ingredients
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch wide strips
- 1 cup all-purpose flour
- 2 large eggs beaten
- 2 cups shredded sweetened coconut
- 1 cup panko bread crumbs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Cooking spray
Instructions
- Turn your oven on to 400°F (200°C). Put parchment paper on a baking sheet and spray it lightly with cooking spray.
- Get three shallow bowls ready. Put flour in the first, beaten eggs in the second, and coconut, panko, salt, pepper, garlic powder, and paprika in the third bowl and mix.
- Roll chicken in flour, dip in egg, then coat with coconut mixture, pressing gently to stick.
- Place coated chicken on the baking sheet, leaving space between pieces.
- Spray tenders lightly with cooking spray.
- Bake for 20-25 minutes until chicken is cooked and coating is golden brown and crispy. Chicken should reach 165°F (74°C) internally.
- Let tenders cool slightly before serving.