Crispy baked chicken tenders the whole family will love. These chicken tenders pack a ton of flavor and an audible crunch. They aren't your average coconut chicken tenders as they use the unsweetened coconut flake and coconut flour. Give them a try today!
1 1/2 lbs of chicken tenderloins
1 C coconut flour
2 tsp salt
1 tsp pepper
1/2 tsp cayenne
1 C panko
1 1/2 C shredded coconut, unsweetened
1/2 tsp salt
1/2 tsp pepper
1 tsp parsley, dried
1/4 C Milk
Preheat oven to 425 degrees. Place wire rack over lined cookie sheet. Spray liberally with cooking spray. (I used coconut oil)
In a plastic bag, add the coconut flour and all the seasonings. Toss the chicken tenderloins till each one is coated well.
In one shallow dish, mix the milk and eggs.
In another shallow dish, combine the panko, shredded coconut, salt, pepper, and parsley.
Remove the tenderloins from the flour mixture, dredge in the egg mixture, then the coconut mixture. Shake off the excess and place on the prepared wire rack. Repeat with each tender.
Bake for 25 minutes, turning once.
Turn the oven to broil and broil for 5 minutes.
Recipe by First and Full at https://firstandfull.com/coconut-chicken-tenders/