Here’s a grown-up recipe for a kid’s favorite- chicken fingers. Give your chicken tenders a whole new twist simply by adding coconut to your breadcrumbs. You won’t believe how it elevates the taste. Tip: coconut makes the chicken taste much sweeter so I like to play it down by serving it with a spicy dipping sauce like my Sriracha mayo.
1 lb of boneless, skinless chicken tenders
2 cups of flour
3 eggs, beaten
2 cups of Panko breadcrumbs
1/2 cup of shredded coconut
5 Tbsp of oil
Prepare your breading station with individual bowls of flour, beaten eggs and a mixture of the breadcrumbs and coconut.
Dip each chicken tender into the flour first, then egg, then breadcrumb mixture. Transfer to a hot skillet with oil and cook 5-8 minutes on each side over medium heat.
Once brown, remove from pan and place on a wire rack. Sprinkle with sea salt and serve with a dipping sauce.