The dipping sauce for these was REALLY good!!
Coconut Chicken Tenders
12 chicken tenders (I used more than 12)
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 tsp garlic powder
3/4 tsp table salt
1/4 tsp pepper
1/4 tsp onion powder
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 a few chicken tenders at a time, dredge in flour. Dip in egg, 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 that has been sprayed with non-stick cooking spray. You can drizzle or spray olive oil on top for a crispier tender.
Bake in 450 degree oven for about 20 minutes or until juices run clear. If tenders are on the small side, they could even be done in about 15 minutes. 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.
Pineapple Dipping Sauce
1 cup yogurt (I used pina colada yogurt)
1 cup crushed pineapple
2 Tbsp powdered sugar
1/4 cup coconut
2 Tbsp coconut milk (I used regular milk)
combine all, refrigerate until ready to use.
