Baked Coconut Chicken with Apricot Sauce

By mjohnmeyer

Ingredients

• 8-10 chicken tenders, cut into pieces
• 2 eggs
• 1 tablespoon milk
• 1 cup sweetened coconut flakes, chopped
• 1 cup Panko bread crumbs (or regular bread crumbs)
• 1 1/2 teaspoon garlic powder
• 3/4 teaspoon table salt
• 3/4 teaspoon curry powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon cayenne pepper (optional)
• olive oil
• Sweet Spicy Apricot Sauce
• 1/2 cup apricot preserves
• 1 tablespoon rice wine vinegar
• 3/4 teaspoon crushed red pepper flakes (optional)

Details

Adapted from navywifecook.com

Preparation

Step 1

1. Heat oven to 450. In a large zip-lock bag, combine Panko, chopped coconut flakes and spices. Shake well to distribute all of the spices. Whisk together the eggs and milk in a shallow dish.

2. Place cut chicken pieces in the egg mixture, and drop into the Panko bag. Shake to coat all pieces (you may need to work in batches).

3. Place chicken on a greased foil-lined baking sheet and drizzle olive oil lightly over-top to help with browning.

4. Bake for 15-20 minutes, depending on the size of your pieces.

5. Combine all the sauce ingredients and serve with the chicken.

navywifecook.com