Coconut Pecan Chicken

Coconut Pecan Chicken Tenders Recipe

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If you want a healthier alternative to fried chicken, or if you’re just looking for a way to jazz up your ho-hum baked chicken, then this recipe is for you. These yummy chicken tenders are baked, and the coconut pecan crust is crunchy and flavorful!

 

Coconut Pecan Chicken

Recipe Ingredients

  • 8-12 chicken breast tenders (or 2-3 chicken breasts cut into tender-sized strips)
  • 1 egg
  • 1 Tablespoon soy sauce
  • 1 teaspoon salt
  • 2/3 cup sweetened coconut flakes or shredded coconut
  • 2/3 cup panko (Japanese-style) bread crumbs
  • 1/2 cup finely chopped pecans
  • 2 teaspoons garlic powder
  • 1 teaspoon red curry powder

Recipe Directions

Preheat oven to 450 degrees. Spray a baking sheet with non-stick spray. In a small bowl, combine beaten egg with soy sauce and salt. In a shallow dish or pie plate, combine the remaining ingredients. Make sure your pecans are chopped well so that they will cover your chicken!
Coconut Pecan Chicken Tenders Recipe
Dip chicken breast tenders into the egg mixture, and then roll it around in the coconut pecan mixture, coating it as well as possible. Place the chicken on the baking sheet.
Coconut Pecan Chicken Tenders Recipe
Coconut Pecan Chicken Tenders Recipe
Bake for 15 minutes, then reduce heat to 350 degrees and bake for an additional 10-15 minutes. If the coating isn’t as crispy as you’d like, you may want to broil the chicken for 1-2 minutes to get it crunchier, but be careful not to let it burn!
Coconut Pecan Chicken Tenders Recipe
Coconut Pecan Chicken Tenders Recipe
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Note: These chicken tenders are great as is, but for a great orange dipping sauce recipe for them, go to our Baked Coconut Shrimp with Orange Sauce.

 

We give this recipe 4 out of 5 herbs. The coating is crisp and flavorful, and a great alternative to fried chicken!
Coconut Pecan Chicken
Author: Mrs. Herb
Ingredients
  • 8-12 chicken breast tenders (or 2-3 chicken breasts cut into tender-sized strips)
  • 1 egg
  • 1 Tablespoon soy sauce
  • 1 teaspoon salt
  • 2/3 cup sweetened coconut flakes or shredded coconut
  • 2/3 cup panko (Japanese-style) bread crumbs
  • 1/2 cup finely chopped pecans
  • 2 teaspoons garlic powder
  • 1 teaspoon red curry powder
Instructions
  1. Preheat oven to 450 degrees. Spray a baking sheet with non-stick spray.
  2. In a small bowl, combine beaten egg with soy sauce and salt.
  3. In a shallow dish or pie plate, combine the remaining ingredients.
  4. Dip chicken breast tenders into the egg mixture, and then roll it around in the coconut pecan mixture, coating it as well as possible. Place the chicken on the baking sheet.
  5. Bake for 15 minutes, then reduce heat to 350 degrees and bake for an additional 10-15 minutes. If the coating isn’t as crispy as you’d like, you may want to broil the chicken for 1-2 minutes to get it crunchier, but be careful not to let it burn!
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