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Easy Coconut Crusted Chicken Tenders Recipe with chicken breast breaded in coconut flakes and baked until crispy. Your kids will actually eat these! The coconut and chicken flavors are a match made in heaven.

Alright, don’t linger, let’s course of action this coconut crusted chicken menu with 7 elements which are undoubtedly easy to receive, and we have to process them at the very least through 8 ways. You should devote a while on this, so the resulting food could be perfect.

Composition of Coconut Crusted Chicken:

1. Provide 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. Need 2 for large eggs
4. Give splash - coconut milk (optional…regular cow's milk works just as well)
5. Give 3/4 cup panko bread crumbs
6. Require 1 cup - shredded coconut
7. Prepare 1/4 cup for oil (vegetable or coconut)

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Coconut Crusted Chicken process:

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.

Serve with a sweet sauce for dipping! Put the chicken in a large bowl with the lime zest and juice, curry powder, chilli powder, if using, and. This is how I make my coconut walnut crusted chicken. Crispy, crunchy, healthy and delicious chicken recipe. For more easy recipes, visit www.bakedenough.com.

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