Oven-Fried Coconut Chicken
Difficulty level: Intermediate
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
1 1/3 cups panko breadcrumbs
1 1/2 sweetened shredded coconut
2 tbsp turmeric powder
salt and pepper
melted butter (see direction #3)
(feel free to use your favorite seasoning, this is just a suggestion)
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp thyme
1 tbsp smoked paprika
1 tbsp basil
1 tbsp mustard powder
salt and pepper
Heat oven to 425°F/220°C, and line your baking sheet with aluminum foil.
Mix together all the spices.
Season the chicken with most of the spices, olive oil, salt, and pepper, and set aside to marinate. (You can also do this the night before or just a few hours prior will give the final result so much more flavor!)
If your shredded coconut is dry instead of sticky, add 2 tbsp of melted butter. Mix the left spices and turmeric powder with panko breadcrumbs and sweetened coconut, and work through the mixture so the coconut shreds no longer stick together. In two separate bowls, add the flour and whisk the eggs.
Dredge the chicken tenders in flour, then in the whisked eggs, and coat them generously in the panko and coconut mixture.
Bake for 20 minutes, flip them halfway through.
Serve with a dipping sauce of your choice!
When handling raw chicken, wash your hands before and after to prevent salmonella from spreading.
Cut into the middle of the chicken to check if it's cooked all the way through.