Baked Coconut Chicken Tenders Recipe
Baked coconut chicken tenders get tons of crunch from panko breadcrumbs, and tons of flavor from sweetened shredded coconut.
Servings: 4 servings
Calories: 242kcal
Ingredients
- 2 large eggs
- 2 tsp. garlic powder
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 3/4 cup panko bread crumbs
- 3/4 cup shredded sweetened coconut
- 1 pound chicken tenders about 8 tenders
- cooking spray
Instructions
- Preheat oven to 400 degrees F. Spray a large baking sheet with cooking spray.
- In a wide shallow dish, add the eggs, garlic powder, salt, and pepper. Whisk until well combined. In a second wide shallow dish, add the panko breadcrumbs and shredded coconut. Stir to combine.
- Dip the chicken tenders in the egg mixture, coating both sides. Lift the chicken out of the egg and allow the excess to drip off. Place the egg coated chicken into the coconut mixture. Press the coconut mixture into the chicken ensuring that all sides are completely coated. Place the coconut coated chicken on the prepared baking sheet. Discard the excess egg and coconut mixture. Spray the tops of the chicken tenders with cooking spray.
- Bake on the middle oven rack for 12-14 minutes, until the chicken is cooked through and the coating is crisp and golden brown.
Video
Nutrition
Serving: 2tenders | Calories: 242kcal | Carbohydrates: 16.7g | Protein: 28.8g | Fat: 6.7g | Saturated Fat: 4.4g | Fiber: 2.4g