Ingredients:

  • 1.5 lbs chicken breast, cut into tenders
  • 1/4 cup light coconut milk
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp low-sodium soy sauce
  • 1 tsp lime juice
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Panko breadcrumbs
  • 1 cup unsweetened shredded coconut flakes
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. In a resealable plastic bag or bowl, whisk together the light coconut milk, minced garlic, grated ginger, soy sauce, and lime juice.
  2. Add the chicken tenders to the marinade, coat thoroughly, and let sit for 10–15 minutes at room temperature.
  3. Set up three shallow bowls: Bowl 1 with flour; Bowl 2 with beaten eggs; Bowl 3 with a mixture of Panko, shredded coconut, garlic powder, paprika, salt, and pepper.
  4. Dredge each marinated tender in flour, dip in the egg wash, and then coat thoroughly in the coconut-Panko mixture.
  5. Place the breaded chicken on a wire cooling rack set inside a large rimmed baking sheet.
  6. Bake in a preheated oven for 15 minutes until the crust is golden-brown and the chicken is cooked through.