Crispy Coconut Chicken Fingers
Ingredients
-
12
pieces
chicken tenders
-
1-2
pieces
eggs
-
½
cup
flour
-
1
cup
sweetened coconut flakes
-
1
cup
panko bread crumbs
-
1½
teaspoons
garlic powder
-
¾
teaspoon
table salt
-
¾
teaspoon
curry powder
-
¼
teaspoon
onion powder
-
⅛
teaspoon
cayenne pepper
Instructions
- Preheat the oven to 450°F.
- Chop the coconut flakes to be similar in size to the panko.
- Combine the coconut, panko, and spices in a shallow dish and mix well.
- Place the flour in a separate shallow dish and beat the eggs in another dish.
- Dredge each chicken tender in flour, dip in egg, and coat with the coconut panko mixture, pressing to ensure it sticks.
- Arrange the coated chicken tenders on a foil-lined baking sheet sprayed with non-stick cooking spray.
- Optionally drizzle with olive oil for extra crispiness.
- Bake for about 20 minutes or until the juices run clear, checking for doneness around 15 minutes for smaller tenders.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
500mg
Cholesterol
200mg
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