Appetizers & Snackscountryliving
Baked Coconut Tenders with Strawberry-Mango Salsa
Tender and oven-fried, these chicken tenders are jazzed up with coconut.
👥 4 Servings⏱️ Prep & Cook: 36 min⏳ Prep: 20 min👤 Marian Cooper Cairns📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat oven to 425 degrees F. Set an oven-proof wire rack on a rimmed baking sheet and spray with cooking spray.
2
Cut chicken into 1/2- to 3/4-inch-thick strips. Season with salt and pepper. Stir together cornstarch and garlic in a shallow dish. Place egg in a second shallow dish. Stir together coconut, breadcrumbs, paprika, and 1/2 teaspoon each salt and pepper in a third shallow dish.
Kosher saltsaltFreshly ground black pepper. hot pepper jelly1 tbsppepper
3
Working one piece at a time, dip chicken in cornstarch mixture, then in the egg mixture, then in coconut mixture, pressing gently to help adhere. Transfer to the greased rack. Spray chicken with cooking spray until well coated.
4
Bake until golden brown and cooked through, 10 to ⏱️ 20 minutes.
5
For the salsa, combine all ingredients in a bowl. Let stand ⏱️ 10 minutes before serving.
6
Serve the chicken with the salsa and lime wedges.
Lime wedges
Nutrition Facts
calories
436 calories
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