Coconut Chicken Tenders

(taken from ourbestbite.blogspot.com)



If you’re not familiar with Panko, it’s a Japanese style bread crumb. I started using it in place of regular bread crumbs a few years ago and I just can’t go back now. Panko makes everything SO light and crispy, you’ll be amazed. Up until now I’ve always bought Panko in the Asian section of the grocery store. But I just found out that Progresso now makes Panko! I was so happy to see that because now you can find it next to the Progresso bread crumbs in the pasta isle. I tried the Progresso brand out with this batch and they worked beautifully. They’re just as great as the Asian brand I had been using previously, and they even make an Italian seasoned one as well. At the end of this post you can enter to win some to try out for yoruself!

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


Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.


Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating.

Working with one chicken tender at a time, dredge in flour…


then dip in egg…


And then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.


Place chicken tenders on a foil-lined baking sheet (for easy clean up!) that has been sprayed with non-stick cooking spray. I give mine a teeny drizzle of olive oil on top to help them crisp nicely, but it’s optional.


Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they’re big they can take more like 25. The coconut will be nice and golden and the panko crisp, but light in color still.


My kiddos think these are giant chicken nuggets so they dip them in ranch dressing (of course! What don’t they dip in ranch?) or ketchup. My hubby and I like them in sweet and sour sauce. At some point I’ll add a dipping sauce to this recipe, but I haven’t perfected it yet!

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I made a sauce to go with these, that was pretty good.

1 little kids to go cup of pineapple
a handful of dried apricots

Throw it into a pot and bring to boil with roughly a 1/4 cup sugar.

Let it boil for a minute
put in mini food processor and pulse till it's saucy
Add some crushed red pepper till it's the spicy level that you like
and any water if it's thick,pulse some more till combined and enjoy with those yummy fingers!!! (They really were quite good)

I served it with Rice and Garlic Green beans