Ingredients:

  • 1.5 lbs chicken breast strips
  • 0.5 cup full fat coconut milk
  • 1 tbsp fresh lime juice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup all-purpose flour
  • 2 large eggs, beaten
  • 1.5 cups unsweetened shredded coconut
  • 0.5 cup panko breadcrumbs

Instructions:

  1. Whisk coconut milk, lime juice, garlic powder, onion powder, smoked paprika, salt, and pepper in a bowl. Add the chicken strips and marinate for at least 10 minutes.
  2. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of shredded coconut and Panko breadcrumbs.
  3. Dredge each marinated chicken piece in flour and shake off excess. Dip into the beaten eggs, then press firmly into the coconut-Panko mixture until fully coated.
  4. Place a wire rack over a baking sheet and coat with non-stick spray. Arrange chicken tenders in a single layer on the rack.
  5. To Bake: Cook at 400°F (200°C) for 18–20 minutes, flipping halfway. To Air Fry: Cook at 375°F (190°C) for 10–12 minutes, shaking the basket halfway.
  6. Allow chicken to rest for 3 minutes on the rack before serving to ensure the crust sets and juices redistribute.