- Preheat oven to 230°C. Mix coconut with Panko and spices in a shallow dish, placing the flour and eggs in two other separate shallow dishes. Lightly beat the eggs. Take one chicken tender, dredge in flour, dip in egg and then coat with the coconut Panko mixture, ensuring the entire tender is properly coated. Repeat with remaining chicken tenders.
- Line a baking sheet with foil and spray with non-stick cooking spray. Place chicken tenders on the baking sheet and lightly drizzle with olive oil.
- Bake chicken in the oven for 20 minutes or until cooked and crispy on the outside.
- To make the dipping sauce, combine the rice wine vinegar, red pepper flakes and preserves in a small bowl.
Crispy Baked Coconut ChickenPosted on Sep 24th, 2018
1 cup Panko breadcrumbs
4 skinless, boneless chicken breasts cut into tenders
1 cup flaked coconut, chopped to the same size as Panko breadcrumbs
½ cup flour
11/2tsp garlic powder
3/4tsp curry powder
1/4tsp onion powder
1tbsp olive oil
1/8tsp cayenne powder (optional)
Spicy Sweet Dipping Sauce
1tbsp rice wine vinegar
½ cup apricot preserves
3/4tsp red pepper flakes