Ingredients

The following ingredients have 12 Servings
  • 4-5 tablespoons unsalted butter
  • 12 boneless skinless chicken tenders or 4 chicken breasts (cut into strips)
  • 2/3 cup flour
  • 2 teaspoons sea salt
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper
  • 2 large eggs
  • 2 tablespoons milk
  • 1 cup Panko breadcrumbs
  • 1/2 cup shredded sweetened coconut (use crushed Cornflakes instead if you are not a fan of coconut)
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley

Instruction

  • Preheat oven to 400 Place butter on a large rimmed baking tray and melt in the oven for a few minutes. Remove baking tray once butter is melted.
  • In a large zip-top freezer bag, combine the flour, salt, garlic powder, onion powder, paprika and pepper. Add the chicken and shake well to coat, pressing through the bag. Set aside.
  • In a shallow bowl, add the eggs and beat lightly with the milk; set aside. In another shallow bowl, combine the coconut, Panko crumbs and dried basil and parsley.
  • Dip each chicken piece in the egg mixture then coat well into the panko mixture, pressing down to make sure the coating sticks.
  • Place the chicken onto the baking tray. Bake for 12 minutes, using tongs to carefully flip chicken. Bake for another 6-8 minutes (depending on how thick your chicken pieces are). Finish by broiling for 1-2 minutes, or until chicken turns golden and crispy.
  • Remove chicken and pat with paper towels. Enjoy immediately served with your favorite dipping sauce.