Ingredients:

  • 1.5 lbs chicken breast tenders
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 tbsp water
  • 1 cup unsweetened shredded coconut
  • 1 cup Panko breadcrumbs
  • 1 tsp paprika
  • 1/2 tsp salt

Instructions:

  1. Pat the chicken tenders completely dry with paper towels and season evenly with salt, pepper, and garlic powder.
  2. Set up a three-bowl dredging station: Bowl 1 with flour, Bowl 2 with beaten eggs and water, and Bowl 3 with a mixture of shredded coconut, Panko breadcrumbs, paprika, and salt.
  3. Toss the chicken in flour, shaking off the excess, then dip into the egg wash until fully submerged.
  4. Place the chicken in the coconut mixture and press down firmly with your palm to embed the crust into the meat.
  5. Preheat oven to 400°F (200°C). Place tenders on a parchment-lined baking sheet, spray lightly with oil, and bake for 15–20 minutes, flipping halfway through until the internal temperature reaches 165°F (74°C).