Coconut Chicken

A step up on chicken fingers! I could not get enough of these when we made them. We paired the tenders with a sweet and spicy asian dipping sauce but they will go well with whatever your favorite sauce might be! You could even cut them in smaller pieces and serve as an appetizer at parties!


Coconut Chicken







3 chicken breasts, cut into strips
1/2 c flour
1 c coconut flakes
1 c panko bread crumbs
2 eggs
2 tbs water
1 tsp garlic powder
1 tsp onion powder
1 tsp ginger
1/2 tsp cayenne pepper
1 tsp chili powder


1. Heat oven to 450 degrees. Chop coconut until it is around the same size as the panko. Mix the coconut, panko, and spices in a shallow bowl. Place the flour in a separate shallow bowl. Break eggs into a third shallow bowl beating well, add water to thin the egg mixture and beat again.
2. To bread the chicken, first dredge the strip in flour, then in egg, and finally coat in coconut mixture patting lightly to make sure coconut sticks to chicken. Place the chicken on a lined baking sheet. Repeat with remaining strips.
3. Bake for about 20 minutes, until cooked through, turning at halfway point. Once chicken is cooked through remove from oven (chicken may not brown evenly, cut a strip open to make sure it is cooked through). Enjoy!