Description
A quick and easy chicken recipe that the whole family will love! These chicken tenders are baked, not fried, so they are healthy too.
Ingredients
Scale
- 1 and 1/2 pounds skinless, boneless chicken breasts
- 1 cup sweetened shredded coconut
- 1 cup Panko
- 1/2 cup all-purpose (seasoned with salt and pepper)
- 2 large eggs
- chopped cilantro for garnish
Honey Sriracha Lime Sipping Sauce - 1/4 cup honey
- 1/4 cup fresh lime juice
- 3 Tbsp Sriracha sauce
- Pinch of salt
Instructions
- On a sturdy plastic cutting board, cut the chicken breasts into strips by cutting each in half lengthwise. If your breasts are really thick, fillet them so they are about 3/4 inch thick.
- Preheat oven to 425°F. Line a large baking sheet with parchment paper. Set aside.
- Combine the coconut with the Panko in a medium bowl. Set aside. In a second medium bowl, whisk the flour, salt, and pepper together. In a third bowl, whisk the eggs together. Set up your dredging bowls: flour first, then the eggs, and last the coconut mixture.
- Coat each chicken strip in flour, shaking off any excess. Then, dip in egg and let any excess drip off. Then generously roll in the coconut mixture, shaking off any excess. Place each chicken strip onto the parchment lined baking sheet.
- Bake on middle rack for about 15-20 minutes, turning once halfway, or until the chicken is no longer pink and the tenders are golden brown.
- Make the dipping sauce: In a small bowl, add the honey, Sriracha sauce, lime and salt. Whisk until combined.
- Serve chicken while warm with the dipping sauce. Add cilantro garnish if desired.
- Prep Time: 15 mins
- Cook Time: 20 mins