Crispy Coconut Chicken

Crispy Coconut Chicken Fingers
Recipe by Our Best Bites

12 chicken tenders (ya know, more or less…)
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos)

preheat oven to 450 degrees.

Give coconut a rough chop so it’s about the same size as the panko pieces and mix with Panko and spices. Place the flour in another dish and beat the egg in another. Dredge chicken in flour, one at a time, then dip in the egg, and then dip and press in the panko crumbs and spices. Place the chicken on a foil-lined baking pan sprayed with cooking spray. You can drizzle olive oil on top or spray with cooking spray so they will crisp up in the oven.

Bake in your 450 degree oven for about 20 minutes or until juices run clear. If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them.

You can make a sweet and sour sauce and serve with rice, or dip in ketchup, or ranch. I made mine into a salad, which I'll be posting on here as well. These were delicious!