Wednesday, April 24, 2013

Coco Loco Chicken Tenders

I love breaded chicken tenders. Some of the best "bar food" is those delicious, breaded and fried tenders. However, they are not healthy! So one way I satisfy my craving for them is to coat the chicken in something else to give it that crunchy flavor, but without the extra added white flour from the breading. And then I bake them in the oven instead of frying them. This recipe uses unsweetened coconut as the "breading" which gives a slightly sweet but nutty flavor and makes them delicious!

  • 1 lb. chicken breast tenderloins (or use regular breasts and cut them lengthwise into thirds)
  • 1/2 cup unsweetened coconut
  • 1 Tbsp. paprika
  • Salt and pepper to taste
  • 2 egg whites
Preheat oven to 350°. Combine the coconut, paprika, salt and pepper on a plate or wax paper. Place egg whites in a bowl and lightly whisk.  Dip tenders in egg whites, then roll in coconut mixture. You'll need to kind of "smush" the coconut onto the chicken to ensure it adheres nicely. Bake in oven at 350° for 30-40 minutes or until chicken is thoroughly cooked. We served with Sweet Potato Crisps.

You'll have to excuse my lack of pictures from while I was preparing the food. My 2 year old has been especially needy lately and barely gives me time to cook, let alone take pictures!

This recipe was featured on the Marvelous May Menu, be sure to check out the rest of the May Menu.

This recipe was featured on the Magical Moms' July Menu.  Be sure to check out all of our monthly menus

Lots of AMAZING recipes on the Magical Moms' June MenuMarvelous May MenuAppetizing April Menu, and March Madness Menu.

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