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Chicken tenders with a delicious coconut coating. Baked, not fried, these coconut tenders are sure to be a hit with kids of all ages.

Prep Time: 10 Minutes
Cook Time: 18 Minutes
Total Time: 28 Minutes
Serves: 4




500g Chicken Tenders
1/4 cup Plain (all-purpose) Flour
2 Eggs, beaten
3/4 cup Desiccated Coconut (unsweetened)
3/4 cup Panko breadcrumbs



  1. Preheat oven to 190C. Place a wire rack onto a lined baking tray. Spray or brush the rack with oil.
  2. Mix together the breadcrumbs and coconut. Pour a little of the mixture onto a plate.
  3. Arrange your coating station: a plate of the flour, bowl of eggs second and plate of the coconut/ panko mixture. Have your wire rack next to you so you can place the coated chicken tenders on as you go.
  4. Coat the chicken tenders in the flour then dip in the egg (shaking off any excess egg) and finally roll in the coconut and breadcrumb mixture. Place straight on the wire rack.
  5. Lightly spray with oil.
  6. Bake in the oven for 18 minutes or until crispy and has reached an internal temperature of 75C


Source: Healthy Little Foodies (see further recipe notes and alternative ingredient options)


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