Recipe 5: Spicy Coconut Baked Chicken Tenders

So I got the idea for this recipe from Our Best Bites. I really love their cook book. A lot of the recipes seem like they are going to be hard, but end up being super easy. Anyway, in their cookbook, there is a recipe called Coconut Chicken Fingers. I modified that a little to make these. These were easy and quick and they taste awesome. They took less than 30 minutes to make and then they cooked for 20. My husband is always trying to get me to deep fry breaded chicken, something I am not a huge fan of (mostly because I ALWAYS get burned). These are a good alternative and I don’t have to deal with the hot oil.

So your first step is to put foil on a pan and spray it with some kind of non stick spray. Set it aside, but keep it some what handy. Preheat your oven to 450 F.

Breading mixture (before it was actually mixed)

Next, mix the coconut flakes, bread crumbs, and spices in a shallow dish. The cook book suggests chopping the coconut to be the same size as the bread crumbs but… I didn’t. And it was fine.

 Put the flour in a second dish and the eggs in a third one. Whisk the eggs.

Take your chicken tenders and place them in the flour. Cover each side with flour. Then, put them in the egg dish. After you cover them in the eggs, put them in the breading mixture and roll them around making sure they are covered in that. Lay them flat on your baking sheet.

In order to make them more crunchy, I drizzled them in olive oil as the book suggested.

I stuck them in the oven for 15 minutes. My chicken tenders were pretty small, so they were done at 15, if yours are big it might take longer. They should be golden brownish when they are finished.