Coconut Crusted Oven Baked Chicken Tenders
These suckers are good…like really good! And quick, and easy!
2 lbs of chicken, cut into “tender” sized pieces
1/2 c coconut – unsweetened, I used a medium sized flake
1 tsp salt
1 tsp pepper
1 1/2 tsp paprika
Mix all the spices with the coconut in a bowl. Roll the chicken tenders in the coconut (no egg wash/dip needed) and place on a parchment paper lined baking sheet.
Bake at 425 for 15 minutes, flip them over and put back in for another 3-4 minutes.
Easy peasy…would go great with some honey mustard 🙂
PS These freeze beautifully! I like to make a double batch, cook half for one meal and then freeze the other half, raw, on a baking sheet until they are frozen, then throw them in a freezer ziplock. To cook them from frozen, just take them out of the freezer and follow directions above, adding about 5 minutes to the cooking times.