About This Recipe: Chicken tenders are the classic, All American snack, and these baked coconut tenders are a healthy, fun version of them. The coconut adds a delicious hint of tropical sweetness to the chicken, and if you love coconut shrimp, yo…  | By Audrey Aveline Tung on August 29, 2024 | About This Recipe: Chicken tenders are the classic, All American snack, and these baked coconut tenders are a healthy, fun version of them. The coconut adds a delicious hint of tropical sweetness to the chicken, and if you love coconut shrimp, you will love this too. The panko and coconut flakes crisp up nicely in the oven so they are still satisfying and crunchy. I love serving these tenders with a little honey mustard, and a ketchup/mayo mixture. Enjoy! Ingredients (4 servings)
-1.5 lbs chicken tenders
-2 eggs
-1 cup panko breadcrumbs
-1/2 cup unsweetened shredded coconut
-Olive oil
-Salt and pepper Honey mustard sauce
-1/4 cup dijon mustard
-1/4 cup honey Instructions (40 minutes)
1. Set up the dredging station- in one shallow dish whisk the two eggs, and in another shallow dish combine the panko breadcrumbs, shredded coconut, and season with salt and pepper.
2. Take each chicken tender and coat both sides in the egg wash, and then in the breadcrumb mixture. Place the chicken tenders on an oiled wire rack (on top of a baking sheet,) and drizzle with olive oil to help them brown.
3. Bake at 425 degrees F for 20- 25 minutes until fully cooked. Broil for 3 minutes to brown and make crispy. | | | |  | You can also reply to this email to leave a comment. | | | | |
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