Ingredients with Measurements:
- 1 pound chicken tenders
- 1 cup shredded coconut
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- Cooking spray
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper and lightly coat it with cooking spray.
3. In a shallow dish, mix together the shredded coconut, panko breadcrumbs, flour, salt, and black pepper.
4. In another shallow dish, beat the eggs.
5. Dip each chicken tender in the beaten eggs, then coat it in the coconut mixture, pressing the mixture onto the chicken to ensure it sticks.
6. Place the coated chicken tenders on the prepared baking sheet.
7. Lightly spray the chicken tenders with cooking spray.
8. Bake for 15-20 minutes, or until the chicken is cooked through and the coconut coating is golden brown.
- Time:
Preparation time: 15 minutes
- Cooking time: 15-20 minutes
Temperature:
- 400°F (200°C)
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 18g
- Saturated fat: 12g
- Cholesterol: 140mg
- Sodium: 700mg
- Total carbohydrates: 15g
- Dietary fiber: 3g
- Sugars: 2g
- Protein: 32g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of panko breadcrumbs.
- Almond flour can be used instead of all-purpose flour.
- Chicken breasts can be used instead of chicken tenders.
Variations:
- Add 1 teaspoon of curry powder to the coconut mixture for a spicy twist.
- Serve with a sweet chili dipping sauce.
Tips and tricks:
- Make sure to press the coconut mixture onto the chicken to ensure it sticks.
- Use a meat thermometer to ensure the chicken is cooked through.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F (175°C).
- Place the chicken tenders on a baking sheet and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the chicken tenders on a bed of lettuce with a side of dipping sauce.
Garnishes:
- Fresh cilantro or parsley.
Pairings:
- Serve with a side of coconut rice and steamed vegetables.
Suggested side dishes:
- Coconut rice
- Steamed vegetables
Troubleshooting advice:
- If the coconut coating is not sticking to the chicken, try lightly coating the chicken in flour before dipping it in the beaten eggs.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
- Coconut-crusted chicken is a popular dish in the Caribbean and Southeast Asia.
Flavor profiles:
- Sweet and savory with a crispy coconut coating.
Serving suggestions:
- Serve as a main dish with a side of rice and vegetables.
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