Ingredients
Scale
For the Chicken Tenders:
- 2 large eggs
- ¼ cup all-purpose flour
- 1 cup unsweetened coconut flakes
- ¾ cup panko bread crumbs
- 1 tablespoon powdered sugar
- ½ teaspoon curry powder
- 1 ½ teaspoons Kosher salt (or ¾ teaspoon table salt)
- 1 ½ pounds chicken tenders
- Oil spray – Avocado, Coconut, or Canola
For the Mango Chili Dipping Sauce
- 1 cup mango preserves
- 1 teaspoon apple cider vinegar
- ¼ teaspoon chili flakes
Instructions
For the Chicken Tenders
- Heat oven to 400 degrees Fahrenheit. Spray a large baking sheet with oil and set aside.
- In a shallow bowl, whisk the 2 eggs until combined.
- In a second shallow bowl, combine the flour, coconut flakes, bread crumbs, powdered sugar, curry powder, and salt.
- Dredge tender in the eggs and and then into the coconut coating mixture. Place on oiled baking sheet. Repeat with the remaining tenders.
- Generously spray the coated chicken tenders with oil. Bake for 18-22 minutes, or under tenders reach an internal temperature of 165 degrees F.
For the Mango Chili Dipping Sauce
- In a small bowl, whisk together all ingredients until smooth and thoroughly combined.
- Prep Time: 0 hours
- Inactive Time: 0 hours
- Cook Time: 0 hours