Makes 16 chicken tenders Prep time: 10 minutes Cook time: 20 minutes
Chicken and coating:
-2 lbs chicken tenders or thinly sliced chicken breast
-1 cup flour
-3 cups eggs
-1 1/3 cup panko bread crumbs
-1 1/2 sweetened shredded coconut
-2 tbsp. turmeric powder
-salt and pepper
-melted butter (see step 3
Seasoning:
-1 tbsp. garlic powder
-1 tbsp. onion powder
-1 tbsp. thyme
-1 tbsp. basil
-1 tbsp. smoked paprika
-olive oil
-salt and pepper
Preheat your oven to 425 degrees Fahrenheit/ 220 degrees celcius, and line your baking sheet with aluminum foil.
Mix together the seasoning spices.
Season your chicken with most of the spices, olive oil, and salt and pepper, and set aside to marinate (*Tip: you can also so this the night prior or just a few hours before)
If your shredded coconut is dry instead of sticky, add 2 tbsp. of melted butter. Mix left over spices and turmeric powder with panko crumbs and sweetened coconut shreds.
In 2 separate bowls, fill one with measured flour and the other with the eggs.
Dredge (to coat) the chicken tenders in flour, the in the whisked eggs, and coat them generously in the panko and coconut mix.
Bake for 10 minutes, and then flip. Continue to cook them for another 10 minutes.
