Coconut Chicken Tenders

Pair these Coconut Chicken Tenders with rice and a green vegetable for a tasty summer meal.

There are certain flavors that I save up for the summer.  One of them being coconut.  I don't think I have anything coconut flavored all year long, until the summer.  As soon as the summer hits, I overload on coconut coffee and finally slow down a bit with the pumpkin spice coffee.  Don't get me wrong, I still have a pumpkin one here and there, but coconut is the summer favorite.  So it makes sense for me to try to incorporate coconut into my meals too.

I love seeing all the coconut shrimp recipes but if you recall, I am the only one in this family who will eat seafood of any kind.  I can't really justify making coconut shrimp for just me, even though I totally deserve it.  So I started thinking about how easy it would be to do the same thing, just with chicken. And so began the start of one of my new summertime favorites: Coconut Chicken Tenders.

The prep is pretty easy, I just treated the chicken the same way I would for any breaded chicken that I would make, but I added some coconut to the bread crumb mixture.  Also, I used panko crumbs just to add a bit more crunch.  And, as you know, I'm terrified of under cooking chicken on the stovetop, so I started it on the stove and finished them in the oven.  My favorite way of dealing with breaded chicken.

I didn't prepare any sort of dipping sauce for these, but I feel like a sweet chili sauce would be great.  I served mine along side a mango salad that I made.  I'm hoping to publish that recipe this week too, so make sure you come back.  The coconut chicken tenders paired with the mango salad totally brought me to a tropical island in my mind.  Now if I could just really get to a tropical island, I'll be all set.

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Coconut Chicken Tenders

foodyschmoody

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Ingredients

  

• 1 lb chicken tenders
• ¼ C all purpose flour seasoned with salt and pepper
• 2 eggs beaten
• 1 C panko bread crumbs
• ½ C coconut sweetened
• 2 T olive oil

Instructions

 

• Preheat oven to 400.
• Create a breading station by placing seasoned flour on a plate, eggs in a shallow bowl and panko crumbs in another dish.
• Dip chicken in flour, then egg and finally coat in the coconut panko. Repeat with all chicken.
• Heat olive oil in large skillet, over medium/high heat. Working in batches (do not crowd the chicken or it will not get crispy), add 3-5 pieces of chicken at a time. Cook just until browned on each side (about 3-4 minutes per side). Place browned chicken tenders on baking sheet and finish cooking in preheated oven, about 8-10 minutes.

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