- 12 chicken tenders
- 2 eggs
- 1/2 cup flour
- 1 cup sweetened coconut flakes
- 1 cup panko bread crumbs
- 1 1/2 teaspoons garlic powder
- 3/4 teaspoon table salt
- 3/4 teaspoon onion powder
- 1/8 teaspoon cayenne pepper (more or less to taste)
- 1/2 cup apricot preserves
- 1 tablespoon white wine vinegar
- 3/4 teaspoon crushed red pepper flakes
I cook with chicken a ton at our house so I’m always looking for new ways to serve it. We tried this recipe for the first time a few weeks ago and have made it several times since! I told Casey about it and that it tasted so good, like something you’d get at a restaurant. It reminds me of a dish I had in Florida on vacation a few years ago! She tested it out and loved it, too! It’s just the perect combination of very slightly spicy and sweet! You could always add more of the spices if you like it with some extra kick!
Directions for the chicken: Preheat oven to 450 degrees. Line a cookie sheet with foil (optional, easier to clean) and spray with nonstick cooking spray. Chop the cocunut flakes so that they are about the same size as the panko bread crumbs. Combine coconut flakes with panko bread crumbs and all spices in a shallow bowl and mix well. Place flour in another shallow bowl. Put eggs in another bowl and beat. Start with a chicken strip and first dredge it in the flour, shake off excess flour, dip in egg, and then coat with the coconut/panko mix. Place on cookie sheet. Repeat with all chicken tenders. *If you want your coconut/breadcrumb coating to brown a bit, give them a light and gentle brush/drizzle/spray of olive oil.
Bake for about 20-25 minutes (depending on size) or until juices run clear and chicken is no longer pink.
Directions for the sauce: Combine apricot preserves, white wine vinegar, and crushed red pepper flakes in a small bowl and mix well.