Ingredients
Scale
- 1 pound boneless skinless chicken breasts
- 1 cup unsweetened shredded coconut
- 1 cup panko breadcrumbs
- 2 large eggs
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In one bowl, mix the shredded coconut and panko breadcrumbs. In another bowl, beat the eggs with salt and pepper.
- Dip each chicken strip into the egg mixture, then roll it in the coconut-panko mixture until fully coated.
- Place the coated tenders on the prepared baking sheet without touching.
- Bake for 20-25 minutes until golden brown and cooked through, flipping halfway for even crispiness.
- Serve warm with your choice of dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 tender
- Calories: 180
- Sugar: 1g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 70mg