Coconut Chicken Tenders
Servings: 4 servings
Ingredients
- 2 large eggs
- ½ cup milk
- 1 cup sweetened flaked coconut
- ½ cup crushed cornflake crumbs (crush in zippered plastic bag)
- ¼ cup plain panko bread crumbs
- 1 teaspoon paprika
- 1 teaspoon seasoned salt like Lawry's Seasoned Salt
- ¼ teaspoon freshly ground black pepper
- 2 pounds chicken breast tenders
Orange Dipping Sauce
- ½ cup orange marmalade
- ¼ cup honey
- 2 tablespoons Dijon mustard
- ¼ teaspoon red pepper flakes or to taste
Instructions
- Heat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
- In a shallow bowl, lightly beat the egg with the milk. In a second shallow bowl, combine the coconut, cornflakes, panko bread crumbs, paprika, seasoned salt, and freshly ground black pepper.
- Dip each tenderloin into egg/milk mixture then transfer to the dish with the coconut mixture and toss to coat well on both sides, patting the mixture on to the surface of the chicken with your hands. Place the coated chicken tenders in a single layer on the prepared baking sheet (they should not be touching). Spray the tops of the chicken lightly with nonstick cooking spray. Bake for 10 minutes then remove the pan from the oven and using tongs, carefully flip the pieces over. Return to the oven and continue cooking for another 8 to 10 minutes or until golden brown and cooked through. If you want to toast the coating more, switch the oven to BROIL for a minute or two at the end of the baking time. Watch closely as the coconut can easily burn.
- Meanwhile, combine ingredients for orange dipping sauce in a small bowl and set aside.
- Remove chicken fingers from the oven and serve with the orange dipping sauce.
Notes
Chicken must be cooked to an internal temperature of 170 degrees for boneless products and 180 degrees for bone in chicken products.