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Place coconut in a shallow bowl. Dredge chicken tenders in cornstarch mixture; shake off excess. Dip chicken in egg whites, then press chicken into coconut.

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Composition of Coconut Crusted Chicken:

1. Take 1 lb. - boneless, skinless chicken breasts, cut into smaller pieces (you can also use tenderloins)
2. Prepare 1/2 cup for all purpose flour
3. Provide 2 large eggs
4. Get splash - coconut milk (optional…regular cow's milk works just as well)
5. You need 3/4 cup of panko bread crumbs
6. Get 1 cup - shredded coconut
7. Give 1/4 cup of oil (vegetable or coconut)

Press coconut firmly into place with your palm. Coat chicken a second time with any remaining coconut and again press firmly into place. Place a large pan over medium heat. In another shallow bowl, beat egg with splash of water.

Coconut Crusted Chicken how to cook:

1. You'll need 3 separate shallow bowls. In the first, place the flour. In the second, place the eggs and splash of coconut milk. In the third, place the panko and coconut. Have a separate plate set to the side.
2. Dredge the chunks of chicken first in the flour, then the egg wash, and lastly in the panko and coconut mixture. Place the coated pieces into the separate plate.
3. Time saving tip: You can get the chicken ready a few hours in advance and keep covered in the fridge until ready to cook.
4. Preheat your oven to 375°F. Line a large baking pan with foil and set aside.
5. Heat oil in a skillet. Once heated, place chicken chunks about 4 or 5 at a time in the skillet.
6. You just want to brown the outside so they'll be nice and crispy…but don't worry about the chicken being cooked through just yet. Allow to cook on one side for 2 or so minutes, then flip and cook on the oposite side for another 2 minutes, until both sides are just golden brown.
7. Once both sides of the chicken are golden, place them on the prepared pan. Once you have browned all the chicken, place the pan in the oven for about 10 minutes, or until chicken is thoroughly cooked through.
8. Serve immediately and refrigerate any leftovers. To reheat leftovers, preheat the oven to 350 F. Cook the chicken just 5-10 minutes…just long enough to heat it through. Do not recommend using the microwave, as the chicken will not be crispy.

In third shallow bowl, mix bread crumbs and coconut. Next, dredge the egg washed chicken in the coconut-panko mixture, pressing lightly to make sure the coconut sticks. In a large skillet, heat the coconut oil over medium lo heat. Place the chicken on a rack over a foil lined. Combine the breadcrumbs, gingersnap cookies, and coconut in a bowl.

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