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
Preparation
Preheat the oven to 400 degrees F.
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.
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.
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.
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.
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.
Finish by broiling for 1 to 2 minutes, or until chicken turns golden and crispy.
Remove the chicken and pat with paper towels.
Enjoy immediately, served with favorite dipping sauce!
