
How To Make Oven Fried Chicken Tenders
Sink your teeth into these crispy, oven-fried chicken tenders that’s coated in sweet-nutty coconut flakes, for a more unique and tasteful dish!
Serves:
Ingredients
- 5tbspunsalted butter
- 12chicken tenders,boneless skinless, cut into strips
- ⅔cupflour
- 2tspsea salt
- 2tspgarlic powder
- 1tsponion powder
- 1tspsmoked paprika
- 1tspblack pepper
- 2large eggs
- 2tbspmilk
- 1cuppanko breadcrumbs
- ½cupsweetened coconut,shredded, or crushed Cornflakes
- 1tspdried basil
- 1tspdried parsley
Instructions
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Preheat the oven to 400 degrees F.
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Place the butter on a large rimmed baking tray and melt in the oven for a few minutes. Remove baking tray once butter is melted.
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In a large zip-top freezer bag, combine the flour, salt, garlic powder, onion powder, paprika and pepper. Add the chicken and shake well to coat, pressing through the bag. Set aside.
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In a shallow bowl, add the eggs and beat lightly with the milk; set aside. In another shallow bowl, combine the coconut, Panko crumbs, and dried basil and parsley.
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Dip each chicken piece in the egg mixture, then coat well into the panko mixture, pressing down to make sure the coating sticks. Place the chicken onto the baking tray.
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Bake for 12 minutes, using tongs to carefully flip chicken. Bake for another 6 to 8 minutes, depending on how thick the chicken pieces are.
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Finish by broiling for 1 to 2 minutes, or until chicken turns golden and crispy.
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Remove the chicken and pat with paper towels.
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Enjoy immediately, served with favorite dipping sauce!
Nutrition
- Calories: 511.37kcal
- Fat: 30.84g
- Saturated Fat: 9.28g
- Trans Fat: 0.20g
- Monounsaturated Fat: 11.41g
- Polyunsaturated Fat: 5.45g
- Carbohydrates: 33.00g
- Fiber: 2.55g
- Sugar: 1.16g
- Protein: 24.90g
- Cholesterol: 105.88mg
- Sodium: 703.39mg
- Calcium: 53.13mg
- Potassium: 377.02mg
- Iron: 2.20mg
- Vitamin A: 59.80µg
- Vitamin C: 1.43mg
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