Baked Coconut Chicken Strips

Hey Guys, being back at work is brutal. I figured a tasty, yet quick post manic Monday dinner would be a clutch move. This is ready in under 30 minutes and will help our guilt of eating like shit over the holidays. A lean protein like chicken is the best way to attempt starting our new years resolutions of eating better or at least detoxing the bad eating & drinking we ended 2015 with. Also, this is baked so its much less fat than frying chicken tenders and still has a boat load of flavor from the coconut. Now that I have convinced you to make this for dinner, get cracking in the kitchen!

  • 1.5-2 lbs. of chicken tenderloins
  • 1/2 cup flour
  • 2 eggs
  • salt & pepper to taste (I sprinkled a little garlic powder as well)
  • 1 tablespoon milk
  • 1 cup panko breadcrumbs
  • 1 cup sweetened shredded coconut

Start by preheating the oven to 350 degrees, then make sure your baking sheet is greased with a tablespoon of olive oil or I use Trader Joe’s coconut oil cooking spray. Then to create your dredging stations do one bowl with the flour and seasonings, the second bowl with the beaten eggs & milk, and last bowl with the panko and coconut. Dip chicken into flour, shake off excess then dip into egg wash, and lastly into coating mixture. Repeat for all pieces and line on baking sheet. You are baking the strips for about 15-18 minutes, if you think your coating is getting too dark while baking, cover with some foil so that the chicken is cooked through but the coconut isn’t charring. You can serve with jarred thai sweet chili chutney, salsa, or even make your own honey & sriracha sauce.

Happy Eating, XO.

 

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