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From: Country Living US
Yields:
4
Prep Time:
20 mins
Total Time:
36 mins
Cal/Serv:
436
Tender and oven-fried, these chicken tenders are jazzed up with coconut.
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Ingredients
Tenders
- Vegetable cooking spray
- 3 boneless, skinless chicken breasts
- kosher salt
- Freshly ground black pepper
- 1/2 cup cornstarch
- 1 1/2 tsp. garlic powder
- 2 large eggs
- 1 cup sweetened flaked coconut
- 1 cup panko bread crumbs
- 1 tsp. paprika
- Lime wedges
Salsa
- 3/4 cup finely chopped strawberries
- 3/4 cup finely chopped mango
- 1/2 cup finely chopped shallot
- 2 Tbsp. chopped fresh cilantro
- 1 Tbsp. hot pepper jelly
- 1 Tbsp. fresh lime juice
- salt
- Pepper
Directions
- Step 1Preheat oven to 425 degrees F. Set an oven-proof wire rack on a rimmed baking sheet and spray with cooking spray.
- Step 2Cut chicken into 1/2- to 3/4-inch-thick strips. Season with salt and pepper. Stir together cornstarch and garlic in a shallow dish. Place egg in a second shallow dish. Stir together coconut, breadcrumbs, paprika, and 1/2 teaspoon each salt and pepper in a third shallow dish.
- Step 3Working one piece at a time, dip chicken in cornstarch mixture, then in the egg mixture, then in coconut mixture, pressing gently to help adhere. Transfer to the greased rack. Spray chicken with cooking spray until well coated.
- Step 4Bake until golden brown and cooked through, 10 to 20 minutes.
- Step 5For the salsa, combine all ingredients in a bowl. Let stand 10 minutes before serving.
- Step 6Serve the chicken with the salsa and lime wedges.
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