Coconut Chicken Tenders with Creamy Mango Chutney
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Unrated
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
American
Coconut Chicken Tenders with Creamy Mango Chutney
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Bring a little bit of sweetness to the dinner table with these easy Coconut Chicken Tenders, served with a creamy mango chutney.
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Ingredients
- 1/4 cup all-purpose flour
- 1 egg
- 1/2 cup sweetened shredded coconut
- 3/4 cup panko bread crumbs plain, crispy
- salt
- black pepper
- 1 1/4 lbs chicken tenderloin
- 3/4 cup mango chutney prepared
- 6 tablespoons sour cream
Instructions
- Heat oven to 375°. Place a cooling rack on top of a baking sheet. Spray with nonstick cooking spray; set aside.
- Place the flour in a shallow bowl or dish. In a second dish, lightly whisk the egg.
- Chop the coconut until it is about the same size as the panko bread crumbs. In a third dish, combine the coconut and panko and season with salt and pepper.
- Working with one chicken tender at a time, dip in the flour to coat, shaking off excess, then dip into the egg. Dip into the coconut/panko mixture, pressing the mixture into the chicken tender if needed. Transfer to the cooling rack. Repeat with the remaining chicken tenders.
- Spray the tops of the tenders lightly with cooking spray. Bake for 20-25 minutes, or until cooked through.
- Meanwhile, combine the mango chutney and sour cream. Serve alongside the chicken tenders.
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