Baked Coconut Chicken Tenders
Serves 4 as a main course
- 2 large eggs
- 2 teaspoons garlic powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¾ cup panko bread crumbs
- ¾ cup shredded sweetened coconut
- 1 package Smart Chicken tenders (about 10 tenders)
- 4 tablespoons butter, melted
Preheat oven to 400°F. Spray a large baking sheet with cooking spray. In a wide, shallow dish, add the eggs, garlic powder, salt, and pepper. Whisk until well combined. In a second wide, shallow dish, add the panko breadcrumbs and shredded coconut. Stir to combine.
Dip the chicken tenders in the egg mixture, coating both sides. Lift the chicken out of the egg and allow the excess to drip off. Transfer the chicken to the coconut mixture, pressing the chicken into the mixture to ensure all sides are completely coated. Transfer the coated chicken to a parchment or foil-covered baking sheet. Drizzle the tops of the chicken tenders with melted butter.
Bake for 12 to 14 minutes, until the chicken is cooked through (165°F) and the coating is golden brown.