Coconut Chicken Tenders
The sweetness of coconut balances the seasoned breadcrumbs and provides a satisfying crunch to this fun finger food. - Liz Ward, MS, RD
10 mins Cook Time
15 mins Yield: 4 Servings
- 1/2 cup all-purpose flour
- 1/2 cup shredded coconut
- 1/2 cup seasoned Panko breadcrumbs
- 3 Eggland's Best eggs (large)
- 1 pound boneless skinless chicken breast, cut into 1-inch strips
- 2 tablespoons canola oil
Place flour in one-quart re-sealable plastic food storage bag.
In a separate food storage bag, combine the coconut and breadcrumbs, seal bag
and shake to mix well.
In a medium shallow bowl, beat the eggs.
Working in batches, add the chicken to the flour bag and
coat well, then dip each piece in the egg mixture and place in the bag
with the coconut and breadcrumbs and shake to coat chicken.
Heat a 12-inch skillet over medium-high heat; add 1 tablespoon oil to
pan and heat. Add chicken to pan and cook five minutes, flip and cook for
2 to 3 minutes on the other side.
Repeat with remaining oil and chicken.
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