Coconut-Panko Baked Chicken Tenders (As Seen in "Making Chicken Tenders Like It's Nobodies Business")

A longtime childhood favorite makes a sweet resurgence complimenting bitter-sweet nostalgia.

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Now that Fran is raising some lil' nuggets of her own, I have taken on a greater role in preparing meals for the family. Having admired years of her delicious labors of love, cooking, and baking more consistently for friends and family is rewarding and allows me to honor aspects of the care she provided me with for so long. I surely remember my brother and I's green smiling faces when we smelled yet another delicious set of aromas in the kitchen- now I get to reproduce smiles like those firsthand!

Like many, chicken nuggets were a quintessential childhood essential. And, with a brother who refused to eat much of anything that wasn't beige for his first eighteen years, sneaking in fruits or veggies to classic foods was always a fun challenge for my Nanny and I. Carrots disguised by a gooey mac and cheese and these coconut crusted tenders are some absolute favorites. While most tenders require a messy and intensive process to achieve a crunchy texture and complex flavor, coconut chips, we discovered, are a pretty SWEET hack! A simple dredge and crumbling process baked golden in the oven, these tenders will please even the most particular fast-food fanatics.

For an extra crunchy tender, make sure to toast your breadcrumbs in advance to coating- think of this like par-baking a pie crust for reinforcement. A delicious dredge with Dijon mustard and some popping spices is the perfect touch to a slightly sweeter bite. Scroll past the main recipe for a simple and kickin' dipping sauce! While I have yet to cut my own funky dinosaur-shaped friends, I think my next iteration will only be complete with some pizzaz and a french fry volcano!

Panko breadcrumbs are a great choice as they already have some spices, but if none are on hand, add some extra salt and the spices of your choice.

Ingredients

*Season chicken with additional salt, cayenne pepper, (smoked) paprika, garlic powder, onion powder, and ay additional favorites. (We love Adobo AP if you have!)

Dredge

- 2 T Dijon Mustard

- 1 T Mayo (or Greek Yogurt)

- 1/2 t habañero hot sauce

- 1 egg

Crumb Coating

- 1/2 C Pano Breadcrumbs (Toasted)

- 1/4 C Shredded Coconut Flakes

- 1 t Kosher Salt

- 1/4 - 1/2 t ground Cayenne

- 1/4 t Paprika

- 1/2 t Garlic Powder

- 1/4 t Onion Powder

- 1/4 t group white or black pepper

Procedure

1. Mix your 2 components in seperate bowls large enough to place tenders in and move around with a utensil.Grease a baking sheet or line with an oiled silicone baking sheet. Set up a working station with your bowls (ideally on a placemat) and your pan close by. We will be working assembly line style.

2. Season your chicken and WASH HANDS! Wear gloves if this makes you more comfortable.

3. Preheat oven to 400° F. Alternate dipping each tender in your wet and dry mixture once or twice depending on how thick of a coating you would like. Place on your greased baking sheet until all tenders are generously coated. Cover any patchy spots with your crumb coating by hand. Wash hands and place in oven to bake until golden and perfectly crispy - about 20 minutes. If you are worried about ensuring bacteria is cooked off, stick a pan-center tender with a meat thermometer and confirm chicken is at a safe internal temperature of 165° F.

4. Let tenders cool for about ten minutes, ensuring a juicy bite. Enjoy plain or make this simple dipping sauce that is the perfect poultry or burger pairing!

   
   

   Scout's Dipping Sauce

   ½ C mayonnaise

   ¼ C ketchup

   ½ t chopped pickles or relish

   ¼ t garlic powder

   ¼ t onion powder

   ¼ t salt

   ¼ t black pepper

   ½ t Worcestershire sauce

   ½ t hot sauce optional

Enjoy and remember that food is not so rigid!

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