Coconut Chicken
Ingredients
- 1.5 lbs chicken tenderloins
- 2 cups shredded coconut
- 1 cup panko bread crumbs
- 2 eggs
- 1/2 cup flour
- salt & pepper as desired
Instructions
- Prepare dipping station. Mix flour, salt and pepper in one bowl. Mix coconut and bread crumbs in second bowl. Lightly beaten eggs in third bowl.
- Dredge each tenderloin in flour. Then dip in eggs, allowing excess to drop off. Then coat in breadcrumb/coconut mixture. Pat coconut to stick if needed. Ensure fully coated.
- Cook in oven at 350°F for 25 minutes or until chicken has reached an internal temperature of 165°F and coconut is slightly browned and crispy.
- Serve warm with a condiment of choice (I prefer sriracha)
