Crispy and sweet coconut chicken. What’s not to adore about chicken that has been dusted with chili powder, topped with panko and sweet coconut flakes, and then fried (or baked!). So succulent, so soft, so incredibly tasty!
Simple, tasty, and crispy coconut chicken made with everyday pantry ingredients will create a memorable supper that everyone will enjoy!
Ingredients:
Here is what you need to make coconut crusted chicken tenders:
- One pound of delicate chicken breasts.
- ¼ cup of all-purpose flour.
- Three big egg whites gently beaten.
- Half a cup of simple panko bread crumbs.
- One tablespoon of coconut oil.
- Half a cup of sweetened coconut shreds.
- Half a teaspoon each of salt and black pepper.
Instructions:
- Turn the oven on to 400°F.
- Establish an assembly line so that each tenderloin can be coated easily: On a single platter, arrange all of the chicken strips.
- Next, fill a shallow, broad bowl with flour.
- Whisk eggs lightly in a shallow, wide bowl.
- In a fourth, wide, shallow bowl, combine panko, coconut, salt, and pepper.
- Now, coat one chicken strip in flour and shake off the excess.
- Next, dredge the floured strip in the egg bath.
- Then, carefully throw the chicken strip in the panko/coconut mixture, pressing to coat both sides. Place the coated strip on a plate or cookie sheet until you’ve coated the entire chicken.
- Next, place a big skillet over medium-high heat on your stovetop. Add one tablespoon oil and whisk to coat.
- Place half of the chicken strips in a single layer, leaving space between each. Cook for approximately 3 minutes, then flip and cook for another 3 minutes.
- Transfer 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 the second batch and place on the baking sheet. Place it in the oven for 10 minutes to allow the chicken tenders to fully cook.
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