Coconut adds just the right amount of sweetness to your crunchy panko chicken tenders. To keep them crunchy, we start them on the stove top and finish in the oven.
Preheat oven to 400ºF.
Create a breading station by placing seasoned flour on a plate, eggs in a shallow bowl, and panko crumbs in another dish.
Dip chicken in flour, then egg, and finally coat in the coconut panko. Repeat with all chicken.
Heat olive oil in large skillet over medium/high heat. Working in batches (do not crowd the chicken or it will not get crispy), add 3-5 pieces of chicken at a time. Cook just until browned on each side (about 3-4 minutes per side).
Place browned chicken tenders on baking sheet and finish cooking in preheated oven, about 8-10 minutes.
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It was great, overall. I think it could use a little more spice. And I wasn’t sure exactly what to serve it with (I did rice, but it felt like it needed some kind of tangy sauce or something). The texture was perfect though, even though I skipped the oven and did it all stovetop!
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Eugenia on 8.31.2014
Where do the coconut flakes come into play? Do you mix them together with the panko crumbs at the beginning?