Crispy coconut chicken

Step by Step

Step 1

Preheat oven to 425 degrees F and line large baking sheet with unbleached parchment paper or silicone baking mat.

Step 2

Cut chicken breasts into 1 inch wide strips. Set aside.

Step 3

In a shallow bowl, add egg and whisk with a fork. On a large plate, add coconut flakes, flour, garlic powder, salt and pepper; mix well with a fork.

Step 4

Dip both sides of each chicken tender into an egg wash, then coat in coconut flakes mixture and place on a baking sheet. Repeat with remaining meat.

Step 5

Spray chicken fingers with cooking spray and bake for 25 minutes or until golden brown. Depending on the oven, you might have to flip tenders half way. Just keep an eye on it.

Step 6

Coconut crusted chicken tenders are best served right away for maximum crispiness. Kids love these and they are healthy!!!

Tips and Warnings

Store: Refrigerate for up to 2 days although tenders loose their crispiness a bit.
Flour: Any flour works. My preference is whole wheat flour but I have tried all-purpose and almond flour as well.
If you have long coconut flakes: Place flakes in a resealable plastic bag and “give them a beating” with a mallet. They will stick to meat better, thus resulting in more crunchy chicken.
Difference in ovens and baking sheets: Ovens vary and bake differently, convection oven bakes faster. Also dark coloured sheet bakes faster than light. Keep an eye but make sure to bake until golden brown.
How to freeze: Prep chicken tenders as per recipe instructions. Place uncooked breaded tenders on a baking sheet. Freeze for a few hours and then transfer to a Ziplock bag. Freeze for up to 3 months.
How to cook: When you are ready to eat, you can bake right from frozen. Spray chicken fingers with cooking spray. Then bake from frozen at 425 degrees F for 30-35 minutes, possibly turning in the middle (depends on the oven – just keep an eye on them).