Baked Coconut-Pecan Chicken Tenders 30 minute recipes}

Delicious and juicy chicken tenders flavored with crunchy coconut and pecans. Quickly prepared in less than 30 minutes, they are perfect as a main meal protein or appetizers.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings Serves 2-4 depending on serving size

Calories 389kcal

Author Toni Dash

Ingredients

1 pound boneless , skinless Chicken Breasts, cut into ½”-3/4” strips across the breast
1 Egg , room temperature
1 tablespoon Water
¼ cup Flour (I used King Arthur’s Gluten-Free Flour)
½ teaspoon Kosher Salt
½ teaspoon ground Black Pepper
1 teaspoon granulated Sugar
¾ cup finely grated Unsweetened Coconut
½ cup finely diced Pecans
Optional: Thai Dipping Sauce

Instructions

Preheat the oven to 425 degrees. Prepare a baking sheet with parchment, a silpat or by spraying with non-stick cooking spray; set aside.
Set up three bowls large enough to dip, or roll a chicken strip. In the first bowl, combine the flour, salt, pepper and sugar; stir to fully combine.
In the second bowl lightly beat the egg with the water.
In the third bowl, combine the coconut and pecans and stir to fully mix together.
Roll a chicken strip in the flour to form a light coating. Next, dip it in the egg mixture to fully coat; allow any excess to drip back into the bowl. Roll the chicken strip in the coconut-pecan mixture to fully coat.
Place prepared chicken strips onto the prepared baking sheet and bake for 15 minutes. Chicken should be fully cooked and still juicy inside.
NOTE: Always thoroughly was hands and any surfaces coming in contact with raw chicken.

Notes

Batch can be doubled keeping the proportions the same.

Nutrition