Coconut Crusted Chicken Tenders
This chicken tenders are super kid-friendly! Ask my picky 8 year-old. They go great with Copycat Chick-Fil-A sauce.
Servings: 4 people
Ingredients
- 8 chicken tenderloins
- 1 cup flaked coconut (sweetened or unsweetened)
- ½ cup flour
- ½ tsp salt
- 2 eggs
- 1 tbsp water
- 1 tbsp oil
Instructions
- In a food processor, spin the coconut with the flour and salt, if desired, and then place it in a shallow bowl. (Kids may prefer smaller pieces of coconut.) Otherwise, mix coconut, flour, and salt in a shallow bowl.
- In another shallow bowl, combine eggs and water.
- Dip chicken pieces in egg mixture, and then in coconut mixture, pressing to help it adhere.
- Heat oil on medium-high in a large skillet. Cook chicken pieces for about 5 minutes, then flip and cook for another 5 minutes, until cooked through. If the outside of the chicken starts to burn, reduce the heat.
- Serve with Copycat Chick-Fil-A Sauce