Coconut Chicken Tenders
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
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.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1/4 Recipe |
|---|---|
| Calories | 431 |
| Fat | 15g |
| Saturated Fat | 7g |
| Cholesterol | 197mg |
| Sodium | 161mg |
| Carbohydrates | 37g |
| Dietary Fiber | 2g |
| Protein | 36g |
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