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8) Coconut-Crusted Chicken Tenders with Mango Salsa

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb chicken tenders
  • 1 cup panko crumbs
  • 1/2 cup shredded unsweetened coconut
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 eggs
  • 2 tbsp flour
  • 2 tbsp olive oil or spray for baking
  • 1 cup diced mango about 1 mango
  • 1/4 cup diced red bell pepper
  • 2 tbsp chopped cilantro
  • 1 tbsp lime juice
  • 1 tsp honey
  • Pinch of salt for salsa

Method
 

  1. Preheat oven to 425°F if baking, or heat oil in a skillet over medium heat. I bake when I have laundry; I fry when I’m starving.
  2. Mix panko, coconut, salt, and pepper in a shallow bowl. Whisk eggs and flour in another bowl.
  3. Dip tenders in egg, then press into coconut mix. Place on a lined baking sheet or in hot skillet.
  4. Bake 12–15 minutes flipping once, or cook 3–4 minutes per side until golden and cooked through.
  5. Toss mango, bell pepper, cilantro, lime, honey, and a pinch of salt. Spoon salsa over tenders or serve on the side.