Coconut Chicken Tenders

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Coconut Chicken Tenders
Prep Time
10 mins
Cook Time
15 mins
Yield
4 servings
Recipe by: Elizabeth Ward, MS, RD

The sweetness of coconut balances the seasoned breadcrumbs and provides a satisfying crunch to this fun finger food. - Liz Ward, MS, RD

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 cup shredded coconut
  • 1/2 cup seasoned Panko breadcrumbs
  • 3 Eggland's Best eggs (large)
  • 1 pound boneless skinless chicken breast, cut into 1-inch strips
  • 2 tablespoons canola oil

Nutrition

Serving Size
1/4 Recipe
Calories
431
Fat
15g
  Saturated Fat
7g
Cholesterol
197mg
Sodium
161mg
Carbohydrates
37g
Dietary Fiber
2g
Protein
36g
Preparation

Place flour in one-quart re-sealable plastic food storage bag.

In a separate food storage bag, combine the coconut and breadcrumbs, seal bag

and shake to mix well.

In a medium shallow bowl, beat the eggs.

Working in batches, add the chicken to the flour bag and

coat well, then dip each piece in the egg mixture and place in the bag

with the coconut and breadcrumbs and shake to coat chicken.

Heat a 12-inch skillet over medium-high heat; add 1 tablespoon oil to

pan and heat. Add chicken to pan and cook five minutes, flip and cook for

2 to 3 minutes on the other side.

Repeat with remaining oil and chicken.

Filed Under: Main Course

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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