This one's from Betty Crocker. We love that combination of coconut and curry!

Curry Coconut Chicken Tenders

1 egg
½ C panko bread crumbs
½ C shredded coconut
1 package (14 oz) uncooked chicken tenders (not breaded)

Preheat oven to 400°F. Spray large cookie sheet with cooking spray.

In shallow bowl, beat egg. In large resealable food-storage plastic bag, place bread crumbs, coconut, and curry. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.

Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and coating is golden brown.

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