Coconut Chicken

(recipe inspired from Best Bites)

Crispy Coconut Chicken Tenders

12 chicken tenders

1 cup chopped coconut

1 cup shredded Parmesan 

1 cup Panko bread crumbs

1/4 tsp. onion powder

1 tsp. garlic powder

1/2 tsp. curry powder

1/4 tsp. chili powder

2 eggs

1/2 cup flour

Preheat the oven to 450 degrees. 

Combine the coconut, Parmesan, Panko bread crumbs, onion powder, garlic powder, chili powder and curry powder. Set aside in a small bowl. Whisk the eggs in a small bowl. Put the flour out on a plate. 

Prepare a foil-lined and greased baking sheet.

Put about a cup of the coconut and bread crumb mixture on a plate. (You don't want to dump out the entire mixture because the Panko bread crumbs are super absorbent and after a few chicken tenders is won't stick. So dip a few chicken tenders, and then pour out more crumbs as you go along). 

Dip a chicken tender in the flour, shake off excess. Dip in the eggs. Place the chicken tender in the crumb mixture, make sure to cover both sides. Place on the baking sheet. 

I used my Misto to spray some olive oil (or just drizzle some olive oil) over top the chicken to create a more crispy coating. 

Bake for 20-25 minutes until chicken is no longer pink inside and the coating has turned a nice golden brown. 

Try this dipping sauce! It was perfect with the chicken. 

Dipping Sauce

1 cup of apricot-pineapple preserves

2 tsp. Soy sauce

2 tsp. Dijon mustard

2 tsp. honey

1/2 tsp. curry powder

1 Tbsp. pineapple juice