Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (cut into strips)
- 1 cup unsweetened shredded coconut
- 1 cup panko breadcrumbs
- 2 large eggs (beaten)
- ½ cup all-purpose flour
- Salt and pepper (to taste)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Set up three shallow bowls: one with seasoned flour, another with beaten eggs, and the third mixing shredded coconut and panko.
- Dip each chicken strip into the flour, then the egg wash, followed by the coconut-panko mixture until fully coated.
- Place the coated tenders on the baking sheet, ensuring they are spaced apart.
- Bake for 20-25 minutes until golden brown and cooked through (165°F internal temperature).
- Serve hot with your favorite dipping sauces.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg