Coconut Chicken Tenders

By Babycatgrandma

Addictive healthy and yummy! Serve with sweet chili or plum sauce if you have to! Rice and a salad a good complement to the meal.

Ingredients

• (serves 4)
• 1 lb chicken tenderloins or chicken breasts, sliced into long, 1″ thick strips pound to 1/2 inch
• 1 cup flour (can use gluten free blend, coconut etc)
• 2 eggs
• splash of coconut milk, buttermilk 2 Tbsp or so
• 3/4 cup panko bread crumbs
• 1 to 1 1/2 cup shredded, sweetened coconut
• 1 teaspoon salt
• 1/8 tsp curry
• 1/8 tsp tumeric
• dash of cayenne
• 1/2 teaspoon black pepper
• Coconut oil (optional)
• 2 -3 tablespoons canola oil, peanut oil

Details

Servings 4

Preparation

Step 1

Preheat oven to 400°F. Create an assembly line for easy coating of each tenderloin: Place all chicken strips on one plate. Next to that, place flour in a wide, shallow bowl. Lightly whisk eggs and milk in another wide, shallow bowl. Combine panko, coconut, salt, and pepper in a fourth and final wide, shallow bowl. Now, take one chicken strip and toss it in the flour, shaking off the excess. Then, dredge the floured strip in the egg bath. Next, gently toss the chicken strip in the panko/coconut mixture, pressing to coat on each side. Place the coated strip on a plate or cookie sheet until you have finished coating all of the chicken.

Next, heat a large skillet over medium-high heat on your stove top. Add one tablespoon oil, swirling to coat. Add half of the chicken strips in a single layer, leaving space between each one. Cook for about 3 minutes, then flip and cook for an additional 3 minutes. Remove the chicken to a foil lined baking sheet coated with nonstick cooking spray. Add the remaining one tablespoon oil to the pan and then the second half of the chicken strips and cook for 3 minutes per side. Remove that second batch and place on the baking sheet. Brush or dollop some coconut oil over top of chicken pieces to keep moist and for flavor. Set it in the oven for 10 minutes, so that the chicken tenders can cook through.