Coconut Chicken Tenders
These coconut chicken tenders are breaded with a blend of sweet, shredded coconut and cornflake crumbs, then baked until crispy and served with a creamy, Thai chili dipping sauce. They're a fun way to change up your dinner routine, and fast enough to make on even the busiest of nights.
Servings: 8
Calories: 398kcal
Ingredients
For the chicken:
- 2 - 2.5 pounds chicken tenders or about 3 chicken breasts sliced
- 1 cup shredded coconut
- 1 cup cornflake crumbs
- 2 teaspoons coarse salt
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon smoked paprika
- 1/2 cup all-purpose flour
- 1 teaspoon coarse salt
- 1/2 teaspoon granulated garlic
- Pinch smoked paprika
- 2 eggs
For the dipping sauce:
- 3 tablespoons full-fat coconut milk
- 3/4 cup Thai sweet chili sauce
- 2 teaspoons Dijon mustard
- Small pinch of salt
Instructions
- Preheat oven to 400˚F and line a baking sheet with parchment paper.
- In a shallow bowl, mix flour with salt, garlic, and a pinch of paprika. In a second bowl, whisk the egg with 1 – 2 tablespoons of water. Finally, mix together the cornflake crumbs, shredded coconut, garlic, paprika, and a pinch of salt in a third bowl.
- Dip the chicken into the flour mixture, followed by the egg mixture (allowing excess to drip off), and then the coconut mixture until completely coated on both sides.
- Transfer the chicken tenders to the prepared baking sheet and lightly coat with cooking spray.
- Bake at for 15 minutes, or until the chicken tenders are crispy on the outside and the internal temperature has reached 165˚F.
- While the chicken bakes, whisk the sauce ingredients together until smooth.
Nutrition
Calories: 398kcal | Carbohydrates: 49g | Protein: 29g | Fat: 10g | Trans Fat: 0.02g | Cholesterol: 113mg | Sodium: 1518mg | Fiber: 2g | Sugar: 19g | Vitamin C: 8mg