Ingredients
Scale
- 1 pound boneless skinless chicken breasts, cut into strips
- 1 cup unsweetened shredded coconut
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Cooking oil for frying (optional)
Instructions
- Preheat your oven to 400°F (200°C) if baking.
- Set up three bowls: one with flour mixed with salt and pepper, another with beaten eggs, and the last with shredded coconut.
- Dredge each chicken strip in the flour mixture, dip in the eggs, then coat with shredded coconut.
- For baking: Place the coated strips on a lined baking sheet and bake for 20-25 minutes until golden brown and cooked through (165°F internal temperature). For frying: Heat oil in a skillet over medium heat and fry for about 3-4 minutes per side until golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking/Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 5 tenders (135g)
- Calories: 335
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 200mg