Coconut Chicken Tenders

coconutshrimpI love chicken tenders. So crispy and convenient to eat and my kid loves them! I also love coconut and the wonderful sweet taste! So I have seen tons of coconut friend shrimp recipes but my seven year old would just peel the breading off and then complain while forcing each shrimp down. So I decided why not just use chicken! Even better, lets do chicken tenders. I love to add home made french fries on the side, which is another post, and a small vegetable but if you can use a grill then I would recommend grilling up some awesome vegetables.

These chicken tenders are fo fried (using a term from the so wonderful Bobby Deen) which makes them so much better for you. This also means you won’t accidentally burn yourself or have a huge mess to clean up!

Here is what you will need:

  • 2 chicken breast, halved and then cut into long strips
  • 1/4 cup of all purpose flour
  • 1/2 cup of dried shredded and unsweetened coconut meat
  • 3/4 cup of panko style bread crumbs
  • 1 full egg and 1 egg white
  • 1 tbsp of hot sauce

Here is what you do:

  1. Preheat your oven to 375 degrees F.
  2. Set up three stations. Place the flour in a large enough bowl to lay each chicken strip in. (doesn’t have to be all at once) Now pour the flour into a bowl large enough to roll the chicken in. The next station will be a bowl filled with the panco crumbs and shredded coconut meat, mix well together. The final station will be the cooking tray. I like to take a cookie try and sit a cookie cooling rack on top so the bottom of the chicken won’t stuck to the pan. This gives the all around look of fried chicken.
  3. Now that your stations are set up, dunk the chicken into the egg mixture then roll in flour. Knock off excess and allow the chicken to rest for about 5 minutes. Now take the flour covered chicken and re-dunk it in the egg mixture then roll it in panco crumbs and coconut meat. Knock off all excess and place them on the cookie tray and rack.
  4. Place chicken in the oven and set the timer for 15 minutes. When the timer goes off flip the chicken over and cook for another 15 minutes, or until the chicken is cooked through and the panco crumbs and coconut meat is nice and crispy looking. Serve along side whatever you like and enjoy!

Each serving is 3 chicken tenders for 7 ww points. They are just as cook as fried chicken from any restaurant and are way better for you. The coconut gives it a little sweetness and kick. I love to dip mine in a horseradish sauce that adds a little spicy kick.

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