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Crispy Baked Coconut Chicken Tenders

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Serves 4

A delicious alternative to deep frying.


1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon chili powder
2 tablespoons milk
2 eggs
2/3 cup shredded sweetened coconut flakes
2/3 cup panko breadcrumbs
1 lb chicken tenderloins


  1. Preheat oven to 425° F. Line a baking sheet with parchment paper.
  2. Arrange four bowls on the countertop.
  3. Stir together the flour, salt, pepper, and chili powder in the first bowl.
  4. Whisk together the milk and eggs in the second bowl.
  5. Pour the coconut flakes into the third bowl.
  6. And pour the panko breadcrumbs into the fourth bowl.
  7. Place the chicken into seasoning mix and coat evenly. Then dip the chicken into the egg wash. Then dip into the coconut flakes, and then the breadcrumbs. Lay the chicken tender on the baking sheet. Repeat process with remaining chicken tenderloins.
  8. Place the baking sheet into oven to bake for 15 minutes.
  9. Remove from the oven and transfer coconut chicken tenders to serving plates. Enjoy!
Course: Dinner

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