Ingredients

The following ingredients have 4 Servings
  • 1/4 cup all-purpose flour
  • 1 egg
  • 1/2 cup sweetened coconut
  • 3/4 cup plain panko crispy bread crumbs
  • Salt and pepper
  • 1 1/4 lbs chicken tenders
  • 3/4 cup prepared mango chutney
  • 6 tablespoons sour cream

Instruction

  • Heat oven to 375°. Place a cooling rack on top of a baking sheet. Spray with nonstick cooking spray; set aside.
  • Place the flour in a shallow bowl or dish. In a second dish, lightly whisk the egg.
  • Chop the coconut until it is about the same size as the panko bread crumbs. In a third dish, combine the coconut and panko and season with salt and pepper.
  • Working with one chicken tender at a time, dip in the flour to coat, shaking off excess, then dip into the egg. Dip into the coconut/panko mixture, pressing the mixture into the chicken tender if needed. Transfer to the cooling rack. Repeat with the remaining chicken tenders.
  • Spray the tops of the tenders lightly with cooking spray. Bake for 20-25 minutes, or until cooked through.
  • Meanwhile, combine the mango chutney and sour cream. Serve alongside the chicken tenders.