Crispy Coconut Crusted Chicken Tenders
Crispy baked chicken tenders coated in shredded coconut and panko breadcrumbs.
Ingredients
- 2 pounds of chicken tenders
- 2 cups of shredded coconut (sweetened or unsweetened)
- 1 cup of panko breadcrumbs
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of chili powder
- a big pinch of salt and black pepper
- 2 large eggs
- 2 tablespoons of heavy cream
- 1 tablespoon of hot sauce
- a pinch of salt and black pepper
- 2 tablespoons of olive oil
Creamy Sweet Thai Chili Sauce
- 2/3 cup of mayonnaise
- 1/4 cup of sweet Thai chili sauce
- 1 clove of garlic, grated
- 2 tablespoons of soy sauce
- 1 tablespoon of fresh lime juice
Instructions
- In a food processor, combine 2 cups of shredded coconut with 1 cup of panko breadcrumbs, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of chili powder and 1/2 teaspoon of salt and pulse until the coconut shreds are broken down and everything is evenly distributed.
- Transfer the coconut panko breading into a shallow bowl and set aside for now.
- In a separate bowl, whisk 2 large eggs with 2 tablespoons of heavy cream, 1 tablespoon of hot sauce, 1/2 teaspoon of salt and 1/4 teaspoons of black pepper.
- Add 2 pounds of chicken tenders into the egg mixture and toss until all of the tenders are coated.
- Transfer the egg coated tenders one at a time into the coconut panko breading and once they are generously coated on all sides, transfer the tenders onto a parchment lined baking sheet.
- Drizzle the coconut panko coated tenders lightly with olive oil.
- Bake the tenders in a 425 degree oven for 18-25 minutes or until the tenders are cooked through and the breading is crisp and golden brown
- Transfer the tenders onto a cooling rack until ready to serve to avoid the underside from becoming soggy as they cool
- Enjoy with lime wedges and some creamy sweet Thai chili sauce