Coconut Crusted Chicken Tenders

By sgammy28

Ingredients

• 1/2 lb Boneless, Skinless Chicken Tenders
• 1/2 cup Kinnikinnick Gluten Free Bread Crumbs Panko Style
• 1/4 cup Organic Shredded Coconut
• Coarse salt & fresh ground black pepper, as desired
• 1 Egg
• 2 tsp. spicy brown mustard
• Dipping Sauce Ingredients
• 2 Tbs. Honest Foods Creole Mustard
• 2 Tbs. honey
• 1/2 tsp. Crushed red pepper

Preparation

Step 1

Preheat oven to 350°. While oven heats, combine gluten free panko breadcrumbs, coconut, sea salt, and fresh ground black pepper in a medium sized bowl. Whisk together egg and Dijon mustard in a second bowl. In assembly line fashion, dip chicken tenders in egg and mustard mixture, then dip (and thoroughly coat) with coconut mixture. Once coated, place chicken on baking sheet. Repeat with remaining chicken tenders. Bake coconut crusted chicken tenders in preheated oven for 25 minutes, or until chicken reaches 165°. While chicken bakes, make dipping sauce by whisking together all ingredients listed under “dipping sauce”. (Serves: 2)