Saturday, October 17, 2009


1 cup flake coconut
1/2 tsp salt
1/4 tsp garlic powder
1 1/2 lbs chicken tenders
1/2 cup flour
1/4 tsp pepper
1 egg, beaten
2 tablespoons butter, melted

1. Mix coconut, flour, salt, pepper and garlic powder in a bowl. Dip chicken tenders in egg and coat with coconut mixture.

2. Place chicken on a greased cookie sheet or baking pan and drizzle with butter using a fork. Bake 25 minutes at 400 degrees.

These chicken fingers are amazing when served with this honey mustard sauce!

*I put all my dry ingredients in a large ziploc bag and shake to mix. Then once the chicken tenders are coated in egg I add them to the bag and shake to coat them. After they are laid out on the pan I sprinkle the leftover coconut in the bald spots.

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