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.
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
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.
Calories: 398kcal Carbohydrates: 49g Protein: 29g Fat: 10g Trans Fat: 0.02g Cholesterol: 113mg Sodium: 1518mg Fiber: 2g Sugar: 19g Vitamin C: 8mg