Coconut Crusted Chicken Tenders

  • 08 May - 14 May, 2021
  • Mag The Weekly
  • Cookery


· ½ kg boneless chicken fillets

· 1 egg

· ½ cup coconut flakes

· ½ cup flour

· ½ teaspoon garlic powder

· ½ teaspoon salt

· Ground black pepper

· Oil for deep frying


Cut chicken fillets into one inch wide strips and set aside. In a bowl, add egg and whisk with a fork. In another bowl, add coconut flakes, flour, garlic powder, salt and pepper; and mix well. Dip both sides of each chicken tender into an egg wash, then coat in coconut flakes mixture and place it on a plate. Repeat with remaining meat. Heat oil in a skillet on a medium flame, deep fry the chicken strips until they turn golden brown and cooked through. Spray chicken fingers with cooking spray and bake for 25 minutes or until golden brown. Coconut crusted chicken tenders are best served right away for maximum crispiness. Freeze coated but uncooked fingers in a ziplock bag and freeze for up to two months.