Crispy Coconut Chicken Tenders

These tantalizing little tenders are a budget-friendly solution to craving coconut shrimp, and offer a down right delicious option when you want more than the typical chicken tender.

Ingredients:

• 2 lbs boneless, skinless chicken breast, or tenders
• 1 cup shredded, sweetened coconut
• 1 cup panko bread crumbs
• 2 eggs
• 1 tsp paprika
• 1 tsp Chinese 5 spice*
• Canola oil
• Salt and pepper to taste

Directions:

1. Heat your oven to 300F.
2. On a cookie sheet, spread the shredded coconut in a thin, even layer, and toast in the 300F oven for 8-10 minutes, stirring every 5.  Pay close attention because coconut burns quickly.
3. Once toasted, toss the coconut in a food processor and pulse until coconut is similar in consistency to bread crumbs.  Set aside.
4. Turn the oven up to 400F.
5. Cut your chicken into desired size, I like mine in small tenders.  Then season chicken with salt, pepper, Chinese 5 spice, and paprika.
6. Create your breading station, in one bowl beat the two eggs.  In another bowl mix panko breadcrumbs and toasted coconut.
7. Then, utilizing one hand for eggs, and the other dry hand for breadcrumbs, coat each chicken tender in egg, then breadcrumb mixture.  Press mixture on and ensure even coating.  Set coated tenders aside on a cookie sheet.
8. Once all tenders are coated, heat canola oil in a large skillet on medium high, and cook tenders 3 minutes on each side, or until golden brown.  Transfer partially-cooked tenders to a cookie sheet, and finish in the oven with an additional 10 minutes.
9. These tenders are delicious served with my mango ginger dipping sauce, or peanut sauce.

Notes:

• I find that the loose breading in the skillet gets burnt and nasty quick, so I clean the skillet out with a paper towel between batches and use new oil.
• Chinese 5 spice can be found at your local grocery- either in the Asian section or the spice aisle.  I have found it to be much cheaper in the Asian section than the spice section.

Yields 4-6 servings