Sweet coconut and almond pair perfectly with a spicy sauce to take these chicken tenders to the next level.
Heat the oven to 400 degrees F and cover a sheet pan with parchment paper.
In a medium bowl, whisk the eggs to break them up.
In another medium bowl, whisk together the panko, shredded coconut, chopped almonds, and garlic powder.
Dip each chicken strip first in egg and then in coconut mixture, making sure to coat it well with the crumbs.
Place on the baking sheet and bake until the tenders have an internal temperature of 165 degrees F, about 15 minutes.
For the dipping sauce, whisk together apricot jam, garlic chili sauce and kosher salt. Thin with 1-2 tablespoons of water and strain, if desired.
Serve with the dipping sauce.
4 Servings
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